For example, there’s the Andalusian recipe salmorejo, a cold tomato soup, similar to gazpacho. Gazpacho is chunky but salmorejo has the same ingredients blended to a creamy consistency & thickened with bread.

Ajo blanco is another cold soup, made with garlic (ajo), almond & bread, topped with fruit, usually green grapes. it’s best of you make it then store it in the fridge for a day to let the flavour develop, addig the fruit just before serving.

In fact many soups, especially those from Andalusia, are thickened wth breadcrumbs. I much prefer it to using cornflour or a roux, because it’s easier (no need to cook the roux to get rid of the flour taste), no need to make a liquid with cold water before adding, you simply add the bread crumbs straight to the soup.

On this occasion I believe I did. You can strain the almonds multiple times for a thicker milk though.