Recipe
Chilled Almond Soup Recipe
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Scearley / All my dishes 2 years, 10 months ago
A chilled soup, excellent as a light appetizer.
Prep:25m Cook:140m Servings:6
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 Scearley |
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Fans
Ingredients
- 1 1/2 loaves of crustless day-old italian bread in 1/2" cubes
- 1 c whole blanched almonds
- 4 crushed garlic cloves
- 1/2 c extra-virgin olive oil + 2 Tbsp
- 1/3 c white wine vinegar
- 1 1/2c vegetable stock
- 1 c small seedless green grapes
Directions
- Soak 1 loaf of the bread in cold water for 5 minutes, and squeeze to remove excess moinsture.
- Put almonds and garlic in a food processor and process until well ground.
- Add the bread and process to a smooth paste.
- With the motor running, add the 1/2 c oil in a smooth slow steady stream until the mix is the consistency of mayonnaise.
- Slowly add the wine vinegar and the stock until the mix has reached the proper consistency.
- Blend for 1 minute.
- Place in the refrigerator for 2 hours. The soup thickens while refrigerated; add more stock or water to get the desired consistency.
- Heat the other 2 Tbsp of oil in a large pan and toss the other 1/2 loaf of bread over medium heat until evenly golden brown.
- Drain the bread on paper towels.
- Serve the soup cold, garnished with the bread cubes and grapes.
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Alterations
scearley 2 years, 10 months ago said:
Water is a viable substitute for the stock in this recipe
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annieamie 1 year, 5 months ago said:
What an unusual recipe, Scearley. Thank you for sharing your recipe!