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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A chilled soup, excellent as a light appetizer. Ingredients:
1 1/2 loaves of crustless day-old italian bread in 1/2 cubes |
1 c whole blanched almonds |
4 crushed garlic cloves |
1/2 c extra-virgin olive oil + 2 tbsp |
1/3 c white wine vinegar |
1 1/2c vegetable stock |
1 c small seedless green grapes |
Directions:
1. Soak 1 loaf of the bread in cold water for 5 minutes, and squeeze to remove excess moinsture.
2. Put almonds and garlic in a food processor and process until well ground.
3. Add the bread and process to a smooth paste.
4. With the motor running, add the 1/2 c oil in a smooth slow steady stream until the mix is the consistency of mayonnaise.
5. Slowly add the wine vinegar and the stock until the mix has reached the proper consistency.
6. Blend for 1 minute.
7. Place in the refrigerator for 2 hours. The soup thickens while refrigerated; add more stock or water to get the desired consistency.
8. Heat the other 2 Tbsp of oil in a large pan and toss the other 1/2 loaf of bread over medium heat until evenly golden brown.
9. Drain the bread on paper towels.
10. Serve the soup cold, garnished with the bread cubes and grapes.
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