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Almond & Picota Cherry soup
- 60g crustless, day-old white bread, in rough pieces
- 750ml water
- 250g blanched whole almonds
- 1 garlic clove, chopped
- 12 tablespoons extra virgin olive oil
- 3 tablespoons sherry vinegar, or to taste
- sea salt
- 20 Picota cherries, pitted
- 3 sprigs of mint, leaves removed and chopped
Directions:View on BBC Good Food
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