Cool cauliflower soup

A summer soup to eat cold. Boil a small head of cauliflower (cut into florets) until tender (~ 8 minutes), drain and rinse in cold water to cool. Put in a blender (even one that only works if you insert a wooden toothpick  where once there must have been some sort of button) with 1-2 cups of water, 2/3rds of a cucumber, a chopped shallot, 2 garlic cloves, 1/2 cup of pine nuts, 1/2 cup of slivered almonds, some bread (I used a pita bread because it's all I had handy, could also go with two pieces of sliced bread), vinegar and olive oil. Blend until smooth and add cucumber or water to adjust the consistency and make it more liquid.

Cool in the fridge, then serve with toasted almond slivers.