| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 150 |
g |
Blanched almonds |
| 3 |
sl |
Slightly stale country white bread; crusts removed |
| 4 |
|
Cloves garlic |
| 4 |
tb |
Extra virgin olive oil |
| 1/2 |
l |
Water |
|
|
Sea salt |
| 2 |
ts |
White wine vinegar |
| 1/4 |
pt |
Natural yoghurt |
| 10 |
|
White grapes; peeled, halved and |
|
|
; seeded |
INSTRUCTIONS
Reserving four almonds, put the rest into the food processor along with the
bread, garlic, olive oil and half the water and process briefly.
With the processor still on, keep adding water until you have the desired
consistency - the soup should be smooth and not too thin.
Add salt and vinegar to taste, fold in the yoghurt and garnish with grapes.
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Converted by MM_Buster v2.0l.
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