Meet ajo blanco, gazpacho's garlicky cousin.
, which most folks have definitely not heard of and, more often than not, are happy to leave it that way.
But I'd like to sell the soup on its own merits. I'd start by explaining that the bread is almost entirely a textural ingredient. Sure, it adds a subtle wheat-y bass note of flavor, but more than anything else, it provides the starch that thickens the soup, acting as a kind of structural backbone. Back in the old days, the whole thing would have been made with a mortar and pestle, pounding the nuts and old, stale bread together to reduce them to a purée, then working in garlic, water, and olive oil, plus a splash of sherry vinegar to brighten up the richness.Today, though, you can rely on a blender. If you're using a less powerful one, you may want to pass the soup through a fine-mesh strainer afterward, just to get out any gritty bits.
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