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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a delicious cold soup. Tastes like you worked all day to make it, but it's super simple and delicious. Time does not include 2 hours refrigeration. Ingredients:
6 1/2 ounces italian bread, day old |
1 cup whole blanched almond |
3 -4 garlic cloves, chopped |
1/2 cup extra virgin olive oil |
1/3 cup sherry wine or 1/3 cup white wine vinegar |
1 1/4 cups vegetable stock |
2 tablespoons olive oil, extra |
3 ounces italian bread, crust removed |
8 ounces small green grapes |
Directions:
1. Soak the bread in cold water for 5 minutes. Squeeze out any excess liquid.
2. Proces, add the almonds and garlic in a food processor until finely ground. Add the bread and process until smooth.
3. With the motor running, add the oil in a steady slow stream until the mixture is the consistency of a thick mayonnaise.
4. Slowly add the sherry and the stock. Blend for 1 minute, then season with salt.
5. Refrigerate for at least 2 hours. The soup will thicken, so you may need to add a bit more stock or water to thin it.
6. When ready to serve, heat the extra oil in a frying pan, cut the extra bread into 1/2 inch cubes and toss over medium heat until golden brown. Drain on paper towels.
7. Serve the soup very cold. Garnish with the grapes and the croutons.
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