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blanched almonds locally grown garlic salt crusty european bread olive oil Spanish sherry vinegar green grapes water
Viewed: 34 - Published at: 6 years agoIngredients
- 4 ounces blanched almonds (the packaged slivered almonds work fine)
- 3 cloves locally grown garlic, peeled (2 cloves i using white commercial garlic)
- 1 teaspoon salt, plus extra for final seasoning
- 4 medium slices of crusty European bread, preferably a day or two old, crusts trimmed
- 5 tablespoons best quality extra virgin olive oil--Spanish if you are seeking authenticity
- 3-4 tablespoons Spanish sherry vinegar (slightly less if substituting red wine vinegar)
- Seedless green grapes, peeled, 4 -5 per bowl
- 4 1/2 cups iced water
Method
- Soak the bread in the iced water. Pulse salt, garlic and almonds in a food processor or blender until fine, stopping before it reaches a paste-like consistency. Squeeze the bread, break it up and add it in pieces to the almond mixture with the processor/blender running. Add the oil gradually, followed by the vinegar and the remaining ice water.
- Strain the soup through a fine mesh strainer, using a spatula or wooden spoon to press out as much liquid as possible. Scrape the adhering liquid from the bottom of the strainer . Check seasoning, adding more salt or vinegar to taste. Chill the soup, covered, several hours or over night. to prepare the grapes, have an ice bath ready, plunge the grapes into boiling water for 10 seconds or so and put them into the ice bath. The skins should come off easily. To save time you can simply slice the grapes in half, leaving the skins on. Serve ice cold with the grapes in chilled soup bowls to provide your guests with a unique, flavorful taste of Spain.
