| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Blanched almonds,, coarsely chopped |
| 2 | Cloves garlic,, chopped | |
| 4 | sl | Stale countrystyle bread,, crusts removed |
| 1/2 | c | Fruity olive oil |
| 4 | tb | Sherry wine vinegar |
| 2 | c | White grape juice |
| 2 | c | Iced water |
| 3 | ts | Sea salt,, or to taste |
| 24 | Seedless white or Muscat grapes,, halved |
INSTRUCTIONS
Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike. Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold. Serve in chilled soup bowls and garnish with the grapes. Yield: 4 servings Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6267 From: Meg Antczak <meginny@frontiernet.net> Date: Fri, 6 Dec 1996 09:05:33 -0500
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