Spanish ajoblanco andaluz: the cold soup that always appeals in the summertime

Ingredients

• 1 cup almonds (raw, peeled, better use Marcona)
• 1+2/3 cups mineral water
• 1 small clove garlic
• 1/2 Tbsp sherry vinegar ( or apple vinegar, white wine vinegar)
• 1 Tbsp extra virgin olive oil
• 1 tsp salt
• 0.7 oz white bread (crumbs only)