Cold Almond and Garlic Soup with Figs and Marcona Almonds | La Cucina Grandinetti

Ingredients

• 1-1/2 pounds blanched almonds
• 6 cups of flat mineral or filtered water
• 2 garlic cloves
• 3/4 cup aged sherry vinegar plus 1 tablespoon
• 2-1/2 cup spanish extra-virgin olive oil plus 2 tablespoons
• 3 slices of rustic bread, crusts removed about 2 ounces
• 4 fresh black figs, quartered
• 4 tablespoons roughly chopped spanish Marcona almonds
• 1 tablespoons chopped chives