Ingredients
115g 4oz fresh white bread
115g 1 cup blanched almonds
2 garlic cloves, sliced
1/5 tbsp olive oil
11/2 tbsp sherry vinegar
salt and ground black pepper
toasted flacked almonds and a few seedless green and black grapes, skinned and halved
Method
1) break the bread into a bowl and pour over 150ml 2/3 cup cold water, leave for 5 minutes
2) process the almonds and garlic in a blender until very finely ground, then blend in the bread, gradually add the olive oil until the mixture forms a smooth paste, add the sherry vinegar, then 21/2 cups cold water, and process the mixture until absolutely smooth
3) turn into a bowl and season with salt and black pepper, adding more water if the soup is very thick, cill for at least 2-3 hours
ladle into plates or bowls and scatter with toasted flaked almonds and the grapes.
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