Ingredients
Bread-preferably dayold white country style torn in 1-inch pieces = 2 cups
Water about 6 3/4 cups COLD Garlic- 1 TBSP coarsely chopped*
Almonds- 2 cups blanched if you can suggest getting Spanish Almonds in spcialty stores
Salt 2 1/4 tsp.
Sherry Vinegar - 1/4 cup
Olive Oil extra virgin 1/2 cup
Grapes(Green)halved and seeded for garnish
Preparation
1.Soak day-old bread in 1 11/3 cup cold water in med. bowl 10 min. 2.process garlic and almonds in food processor with steel blade for 1 min. scape side seeing that it is a nice paste. Add saoked bread and any left over water, 2 tsp. salt, vinegar, and oil and blend 2 min, more ’til smooth. 3.transfer to med.non-reactive bowl and stir in remaining 3 1/3 cups of iced water. Cover and refigerate 4 hr. til well chilled. 4. stir soup well, season to taste with salt if necessary; ladle 1 cup servings into chilled bowls garnish with grape halves and some Toasted almonds.
