Guest guest Posted May 18, 2004 Report Share Posted May 18, 2004 Chilled Almond Soup with Grapes 2 garlic cloves, crushed Kosher salt 1/2 cup blanched almonds soaked in water overnight to promote creaminess 3 to 4 pieces crustless stale Italian-style bread, soaked in water and squeezed, to make 2 cups 3 tablespoons extra-virgin olive oil 2-1/2 teaspoons sherry wine vinegar, or to taste 1/2 cup seedless green grapes, peeled and halved In mortar with pestle crush garlic and w teaspoon salt to a puree. In processor puree almonds, pureed garlic, 3 cup water and squeezed bread until smooth, adding a little water if needed. With machine running slowly add oil in a stream. Pour into bowl, whisk in wine vinegar, gradually adding 2 to 3 cups cold water. Adjust seasoning. Serve chilled in soup bowls garnished with grapes From " Mediterranean Cooking " by Paula Wolfert Quote Link to comment Share on other sites More sharing options...
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