From Savoring Spain & Portugal
Serves 4
Ingredients
1 cup blanched almonds
4 small slices day-old coarse country bread, crusts removed, soaked in water
to cover, and squeezed dry [or 4 slices wheat bread]
2 cloves garlic [or 1 teaspoon garlic powder]
1 teaspoon salt, plus salt to taste
6 tablespoons olive oil
3 tablespoons white wine vinegar
3 cups ice water, or as needed
frshly ground pepper to taste
36 green [or purple] seedless grapes, peeled and cut in half [I consider peeling
optional]
Directions
In a food processor or blender, combine the almonds, (soaked)
bread, garlic, and the 1 teaspoon salt and pulse until the almonds are very
finely ground. With the motor running, slowly add the olive oil, vinegar, and
1 cup of the ice water and process until you have a creamy white liquid. Transfer
to a bowl.
Sti in as much of the remaining 2 cups ice water as needed to achieve the soup
consistency you prefer. [If you don't want particles in your soup, strain it
through a fine mesh.] Season with salt and pepper. Cover and refrigerate until
well chilled.
Just before serving, stir in the grapes. Ladle into chilled bowls and serve.
