1 cup (6 oz) blanched almonds
4 slices crustless white bread, soaked in cold water for 5 minutes
3 garlic cloves, sliced
5 tablespoons olive oil
2 1/2 cups (20 fl. oz) cold water
2 tablespoons sherry vinegar
Salt
1/2 cup (3 oz) seedles green grapes
To garnish
Toasted slivered almonds
Chopped fresh parsley (optional)
Chopped fresh parsley (optional)
Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly pour in the olive oil until a smooth paste is formed.
Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt to taste.
Pour the mixture into a large bowl Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.
To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired.
Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt to taste.
Pour the mixture into a large bowl Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.
To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired.