Recipe courtesy of Janet Mendel
Episode: Southern Spain
Print
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

  • 6 ounces day old bread (a 3-inch cube), crusts discarded
  • 1 cup blanched almonds
  • 3 cloves of garlic
  • 1/2 cup extra-virgin olive oil
  • 5 tablespoons wine vinegar or sherry vinegar
  • 2 teaspoons salt
  • 2 1/2 cup water
  • 12 muscatel grapes, halved and seeded

Directions

Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened.

Meanwhile, place the almonds and garlic in a blender container (or, if using a hand-held blender, into a mixing bowl) and pulse until almonds are finely ground.

Squeeze out the water from the bread. Add to the food processor. Blend to a smooth paste.

With the motor running, add the olive oil in a slow stream, then the vinegar and salt.

Thin the ingredients with 1/2 cup of water to the desired consistency.

Place the blended contents in a tureen, wooden bowl or pitcher and add about 2 cups of water. Taste for seasoning, add more salt and/or vinegar if necessary. The soup should be fairly tangy.

Chill until serving time. Stir before serving into bowls. Garnish with grapes.

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