Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike. Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold. Serve in chilled soup bowls and garnish with the grapes. Yield: 4 servings Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6267 From: Meg Antczak
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|Serving Size: 1 Serving (1056g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 972 (78%)|
|Amt Per Serving||% DV|
|Total Fat 108g||144 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 78.8g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 0mg||0 %|
|Sodium 65.1mg||2 %|
|Potassium 166.1mg||4 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 72.2g|
|Protein 0g||0 %|
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Calories per serving: 1240
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