A
simple to make and very refreshing soup for the hot days of
spring/summer.
2
slices of fresh white bread
1 cup blanched almonds
2 cloves of garlic, sliced
5 tbsps olive oil
1 1/2 tbsps sherry vinegar
Salt and pepper to taste
Toasted sliced almonds
Seedless green and black grapes, halveed and peeled
Break the bread into a bowl and pour 2/3 cup cold water on top.
Let sit for 5 minutes.
Place
the blacnhed almonds and garlic in a food processor and process
until very finely ground. Blend in the soaked bread.
Gradually
add the olive oil until mixture forms a smooth paste. Next add
in the sherry vinegar and 2 1/2 cups cold water and process
until smooth.
Transfer
to a mixing bowl and season with salt and pepper, adding more
water if soup is very thick. Let chill for 2-3 hours.
To
serve, ladle into bowls and sprinkle with toasted almonds and
peeled grapes.
If
serving with wine, I recommend a nice Sauvignon Blanc like Charles
Krug (Napa Valley).
