Using a mortar and pestle grind the nuts down to a paste with the garlic and a pinch of salt, adding chilled water until you have a fine paste. Continue whisking and then add the bread crumbs and the oil. Mix with the sherry vinegar and thin the soup with chilled water and half the grapes, squeezed for their juices until you have a tasty white soup. Add the remaining grapes to the soup before serving.
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 230 (58%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 1384.8mg||48 %|
|Potassium 250.3mg||7 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 36.5g|
|Protein 4.6g||7 %|
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Calories per serving: 394
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