Chilled Almond Soup

A savory chilled garlicky soup often served in Spain as a first course. The bread thickens the soup to a silky smooth consistency while the grapes and croutons on top add beautiful color and crunch.


1 (7-8 ounce) loaf day-old crusty French bread, crust removed, bread cut into 3-inch lengths (reserve one 3-inch length for topping - see below)
1 cup blanched slivered almonds
2 cloves garlic
1/2 cup extra virgin olive oil
1 cup chicken stock
1/3 cup dry sherry
2 tablespoons apple cider vinegar
1 cup seedless green grapes, halved
reserved bread cut into 1/2-inch croutons
1 tablespoon olive oil


Place prepared bread in a large bowl. Cover with cold water. Let sit for 5 minutes. Remove bread from water and squeeze to remove excess liquid. Set aside.

In a food processor combine almonds and garlic until well ground. Add bread and process until smooth. With processor running, slowly add oil in a steady stream. Once smooth slowly add chicken stock, then sherry, then honey and finally apple cider vinegar. Process until all ingredients are well combined. Pour into a bowl and refrigerate at least 2 hours until well chilled.

Meanwhile prepare croutons by heating 1 tablespoon of olive oil in a skillet. Add bread cubes and sauté turning until golden brown, about 3-4 minutes. Drain on paper towels.

To serve, spoon soup into bowls. Top with grapes and golden bread cubes.

Serves: 4-6

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