Ajo Blanco Soup

From our local newspaper, an unusual chilled bread soup with garlic, almonds and grapes.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  cups  day-old white bread, crusts removed, broken into pieces
• 1 1⁄2 cups  blanched almonds
• 2  large garlic cloves, crushed
• 3 1⁄2 cups  ice water, divided
• 1  teaspoon salt
• 2  tablespoons sherry wine or 2  tablespoons wine vinegar
• 1⁄2  lemon, juice of
• 4  tablespoons olive oil
• 1 1⁄2 cups green seedless grapes, cut in half

Directions

1. Soak the bread in cold water and squeeze gently.
2. Place the bread, almonds, garlic and salt in the processor or blender with one cup of water.
3. Process well to make a very smooth mixture.
4. Add the vinegar.
5. With the blender or processor running, add the oil in a slow stream as if to make mayonnaise and continue to blend until the mixture is a smooth cream.
6. Refrigerate until the cream is very cold.
7. When ready to serve, stir in the remaining iced water.
8. Adjust the seasoning by adding more salt and lemon juice.
9. Float the grapes on top.