Sweet green grapes contrast with tangy garlic and vinegar in this refreshing white and creamy cold soup.
Creamy Almond and Grape Soup
Category
Soups & Salads
Ingredients
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1 (3-inch-long) piece baguette, crust discarded
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1 garlic clove
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1/2 teaspoon salt
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3/4 cup Mandelin Blanched Whole Almonds or 1/2 cup Mandelin Blanched Almond Flour
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1 tablespoon Sherry vinegar or to taste
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1/2 cup mild extra-virgin olive oil
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2 cups ice water
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24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/2lb.)
Garnish
Directions
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
Blend garlic paste and almonds in a food processor until nuts are as smooth as possible.
Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer soup to a glass container and chill, covered, until cold, about 3 hours.
Season with salt and vinegar, and garnish with sliced grapes before serving. Can be chilled up to 2 days.
Recipe Note
Serves 4
Gourmet, August 2002