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1. Cut crust off, then soak the bread in a little milk, then squeeze dry. 2. Blend the (ground) almonds, the peeled garlic and soaked bread in a mixer, then slowly blend in the oil, followed by 1 litre 1-3/4 pints of water. 3. Season with salt and a little vinegar. Serve cold, garnished with seeded or seedless grapes.
