Ingredients:
For the Soup:
2 cups blanched almonds
3 cups crustless white bread, cubed
4 cups cold water
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
Salt to taste
For the Garnish:
1/2 cup seedless green grapes, halved
1/4 cup sliced almonds, toasted
Fresh chives, chopped
Instructions:
1. Prepare the Bread and Almonds:
– Place the cubed bread in a bowl and cover with cold water. Let it soak for 5-10 minutes.
– In a blender, combine the blanched almonds, garlic, and soaked bread (squeeze out excess water) with 2 cups of cold water. Blend until smooth.
2. Make the Soup:
– Gradually add the remaining 2 cups of cold water while blending to achieve a smooth consistency.
– Slowly drizzle in the olive oil and white wine vinegar while blending. Season with salt to taste.
3. Chill the Soup:
– Transfer the soup to a bowl and refrigerate for at least 2 hours, or until well chilled.
4. Serve:
– Ladle the chilled soup into bowls.
– Garnish each bowl with halved green grapes, toasted sliced almonds, and chopped chives.
