White gazpacho with almonds & grapes
Yield: 6 Servings
Ingredients:
- 3/4 c Blanched almonds
- 3 Cloves garlic peeled
- 1/2 ts Salt or to taste
- 4 Slices stale white bread -crusts removed.
- 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
Instructions:
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.
