Steam the cauliflower florets until completely tender. Place in a blender with the bread, almonds, garlic, spices, oil and 750ml of water and liquidise thoroughly. Slowly add enough of the remaining water to make a soup the consistency of single cream.
Pour into a bowl then stir in 1tbsp of the vinegar and salt and pepper and taste. You may want more astringency and more seasoning than normal as the soup will be cold. Chill in the refrigerator for at least two hours then serve drizzled with a little extra virgin olive oil.