140 minutes
A refreshing and creamy chilled soup featuring almonds, soaked bread, garlic, olive oil, and grapes, perfect for a warm day.
Crustless White Bread, soaked in water until soggy
0 oz
Garlic Clove, crushed to a paste
each
0 drops
cups
to taste
tablespoons
Seedless White Grapes
each
1. Grind Almonds
Start by grinding the blanched whole almonds in a food processor until they turn into a fine, powdery meal. This will create a smooth base for your soup.
2. Blend Ingredients
Add the soaked bread, garlic paste, and half a cup of extra virgin olive oil to the processor. Blend these ingredients together until they form a thick, smooth paste. You may add the almond extract at this stage, though it’s optional.
3. Add Water and Season
Gradually pour in about three cups of cold water while continuing to blend. Once you’re happy with the texture, season the soup with salt to taste and add two to three tablespoons of sherry vinegar.
4. Chill Soup
Transfer the soup to a bowl, cover it with plastic wrap, and let it chill in the refrigerator for at least two hours.
5. Serve and Garnish
When you’re ready to serve, drizzle a bit of extra virgin olive oil on top and garnish each bowl with six or more seedless white grapes.
Choose fresh, plump grapes—preferably organic—and whole, raw, unsalted almonds for the best flavor and texture.
Allow enough time for the soup to cool in the refrigerator, letting the flavors meld and intensify.
Pass the blended soup through a fine-mesh sieve or cheesecloth for a silky-smooth texture.
Blanch almonds to enhance their flavor and create a more refined and creamy soup.
Adjust sweetness with honey or agave and acidity with lemon juice to achieve the perfect balance between the grapes and almonds.
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