| 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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