Categories: Spanish, Main dish, Vegan, Soups
Yield: 6 servings
3/4 c Blanched almonds
3 Cloves garlic, peeled
1/2 ts Salt, or to taste
4 Slices stale white bread,
4 c Ice water
7 tb Olive oil
3 tb White wine vinegar
2 tb Sherry vinegar
1 tb Butter
6 Slices white bread, crusts
-removed, cut in cubes
1 1/2 c Seedless green grapes
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.
Appeared in the Aug. 31, 1994 issue of The New York Times.