Chilled Almond and Garlic Soup with Marinated Sardines and Cherries

• 180 g/6½ oz/1¼ cups peeled almonds
• 3

Ajo blanco is a breeze to make and keeps well for 2–3 days in the refrigerator. Sometimes known as gazpacho blanco (white gazpacho), the origins actually predate gazpacho by several centuries and date back to the invasion of the Moors, who we also have to thank for our abundance of almonds here in Mallorca.

First, make the marinated sardines. Place the sardine fillets skin-side up on a