White Gazpacho with Almonds and Grapes

6 Servings

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White Gazpacho with Almonds and Grapes Ingredients

3/4 c Blanched almonds	3 tb White wine vinegar
3 Cloves garlic, peeled	2 tb Sherry vinegar
1/2 ts Salt, or to taste	1 tb Butter
4 Slices stale white bread,	6 Slices white bread, crusts
4 c Ice water	1 1/2 c Seedless green grapes
7 tb Olive oil

Instructions for White Gazpacho with Almonds and 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. Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking

Main Ingredient: AlmondCuisine: Uncategorized