Preparation (for four people - 1 liter):

First we need to soak the bread if you have it hard. We put a couple of slices of country bread in cold water to soften the crumb. When malleable, the move away from the crust and booked. Meanwhile, we shall put a pot of water boiling. When boiling, put the almonds in a colander and give them a couple of blanched with a ladle, ie throw them over two or three tablespoons of boiling water. We left a few minutes to cool and peel.

The traditional way of preparing the ajoblanco sends in a mortar mash the garlic and almonds with a little salt. Then add the soaked bread and make a paste to which you are adding oil to flirting. You then add the vinegar and finally the water cool.

Another option, equally effective to my mind, is put in a blender cup peeled and beat them well with two cloves of garlic and a little cold water in the fridge that we almonds. Beat well, we add the bread crumbs, oil and vinegar and continue beating. Finally just put enough water, add salt and let cool in the fridge.