Party Planning Recipes for the month of June > | | | Garlic & Almond Soup
14 ounces of day old French bread, sliced
4 large garlic cloves
4 cups of water, chilled
3 - 4 tablespoons of sherry vinegar
6 tablespoons of extra virgin olive oil
2 cups of ground almonds
sea salt and pepper
To garnish:
seedless white grapes
pepper
extra virgin olive oil
Tear the bread into small pieces and put in a bowl. Pour over enough cold water to cover and soak for 10 - 15 minutes. Using your hands, squeeze the bread dry. Transfer the moist bread to a food processor.
Cut the garlic cloves in half lengthwise and use the tip of the knife to remove the pale green or white cores. Add tot he food processor with 3 tablespoons of the sherry vinegar and 1 cup of the water, and process until blended. Add the oil and ground almonds and blend.
With the motor running, slowly pour in the remaining water, until a smooth soup forms. Add extra sherry vinegar to taste and season with salt and pepper. Transfer the soup to a bowl, cover and chill in the refrigerator for at least 4 hours.
To serve, adjust the seasoning. Ladle into bowls and float grapes on top. Garnish each with a sprinkling of pepper and a swirl of olive oil. Serve while still very cold.
Serves 4 - 6 |
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