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“This is a delicious cold soup. Tastes like you worked all day to make it, but it's super simple and delicious. Time does not include 2 hours refrigeration.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the bread in cold water for 5 minutes. Squeeze out any excess liquid.
  2. Proces, add the almonds and garlic in a food processor until finely ground. Add the bread and process until smooth.
  3. With the motor running, add the oil in a steady slow stream until the mixture is the consistency of a thick mayonnaise.
  4. Slowly add the sherry and the stock. Blend for 1 minute, then season with salt.
  5. Refrigerate for at least 2 hours. The soup will thicken, so you may need to add a bit more stock or water to thin it.
  6. When ready to serve, heat the extra oil in a frying pan, cut the extra bread into 1/2 inch cubes and toss over medium heat until golden brown. Drain on paper towels.
  7. Serve the soup very cold. Garnish with the grapes and the croutons.

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