Chilled Spanish Almond Soup with Chocolate and Anise

1.In a blender, combine the blanched almonds and cold water. Blend on high until the almonds are finely ground and the mixture is smooth.

2.Add the torn bread, olive oil, white wine vinegar, ground cinnamon, anise seeds, salt, and pepper to the blender. Blend again until everything is well combined and creamy.

3.Strain the mixture through a fine mesh sieve into a large bowl, pressing down with a spatula to extract as much liquid as possible. Discard the remaining almond pulp.

4.Stir in the finely grated dark chocolate until fully incorporated into the soup.

5.Cover the bowl and refrigerate the soup for at least 2 hours, or until thoroughly chilled.

6.Before serving, taste and adjust the seasoning if necessary. Serve the chilled soup in bowls, garnished with halved grapes and fresh mint leaves.