Place the day-old bread in the bottom of a blender and add a little water. Let it soak for a few minutes. You can also use toasted bread or croutons for a more intense flavor.

Next, add the almonds. You can use ground or sliced almonds to make blending easier if you don’t have a powerful blender.

Add the garlic, removing the germ with a knife to make it milder. Be careful with the amount of garlic—start with one clove or half, then adjust to taste. The garlic flavor intensifies over time, so add gradually.

Add a pinch of salt, the water, and the vinegar. Start with a small amount of vinegar and adjust to taste. You can vary the amount of water and bread depending on whether you prefer a thinner or thicker soup. Blend with a blender or use a mortar and pestle until you have a smooth, creamy mixture.

Serve very cold. You can chill the ingredients in the fridge beforehand or chill the soup after making it. You can also add a little ice when serving, but don’t overdo it so the soup doesn’t get too watery. Finally, garnish with some raisins for a sweet contrast.