3/4 cup blanched almonds
3 cloves garlic, peeled
1/2 tsp salt
4 slc stale white bread, crusts removed.
4 cup ice water
7 tbsp olive oil
3 tbsp white wine vinegar
2 tbsp sherry vinegar
1 tbsp butter
6 slc white bread, crusts removed, cut in cubes
1 1/2 cup seedless green grapes

Procedures :
Grind almonds, 2 garlic cloves, and salt to a fine consistency in a food processor or blender. Soak stale bread in one cup ice water, and squeeze to extract moisture. Add bread to processor. With processor running, add 6 tb oil and one cup ice water slowly in a steady stream. Add vinegars, and mix on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes. Place in a bowl, add remaining ice water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours. Heat butter and remaining one tablespoon olive oil in a skillet. Crush remaining garlic clove and add to pan with bread cubes, tossing to coat with butter and oil. Cook over very low heat, stirring occassionally, 20-30 minutes, or until cubes are golden. Serve soup ice cold, garnished with croutons and grapes.
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Category : Soups

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