| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Main dish, Vegan, Soups | 6 | Servings |
INGREDIENTS
| 3/4 | c | Blanched almonds |
| 3 | Cloves garlic, peeled | |
| 1/2 | ts | Salt, or to taste |
| 4 | Slices stale white bread, crusts removed. | |
| 4 | c | Ice water |
| 7 | tb | Olive oil |
| 3 | tb | White wine vinegar |
| 2 | tb | Sherry vinegar |
| 1 | tb | Butter |
| 6 | Slices white bread, crusts removed, cut in cubes | |
| 1 1/2 | c | Seedless green grapes |
INSTRUCTIONS
Grind almonds, 2 garlic cloves, and salt to a fine consistency in a food processor or blender. Soak stale bread in one cup ice water, and squeeze to extract moisture. Add bread to processor. With processor running, add 6 tb oil and one cup ice water slowly in a steady stream. Add vinegars, and mix on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes. Place in a bowl, add remaining ice water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours. Heat butter and remaining one tablespoon olive oil in a skillet. Crush remaining garlic clove and add to pan with bread cubes, tossing to coat with butter and oil. Cook over very low heat, stirring occassionally, 20-30 minutes, or until cubes are golden. Serve soup ice cold, garnished with croutons and grapes. Appeared in the Aug. 31, 1994 issue of The New York Times. Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
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