Ajo Blanco

When summer temperatures start pushing 40ºC there is nothing better than this chilled creamy soup... well ice-cold beer comes very close!

makes 1 litre

200g yesterday's bread; crust off

800-900ml ice-cold water

1 garlic clove, finely sliced

N.B. Ajos Morados de las pedroñas, Cuenca are the best - big on flavour, low on bite.

100g ground almonds or whole blanched

150ml good olive oil

4 tbsp jerez vinegar

12 seedless white grapes; skinned

8 small cubes of watermelon2 slices of jamón serrano; 2cm strips

Maldon sea salt

1. Break the bread into a large bowl and cover with the half water. Place in the fridge for 30 minutes: this allows the bread time to absorb the water; and keeps it cold.

2. Transfer the bread to a liquidiser along with the garlic and almonds: blend to a creamy purée.

3. Lower the speed, of the liquidiser, and gradually add the oil; then the vinegar, and finally, enough water to give the soup a creamy texture.

4. Transfer the soup to a large jug; season to taste and adjust the vinegar if necessary. Chill in the fridge for at least 1 hour.

5. Ladle the soup into serving bowls and decorate with the watermelon, grapes and ham. Finish with a drizzle of olive oil.