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.

Ingredients

Soup:

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 GOLDEN BLOSSOM HONEY

2 tablespoons apple cider vinegar

Toppings:

1 cup seedless green grapes, halved

reserved bread cut into 1/2-inch croutons

1 tablespoon olive oil

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.

Directions

Soup:
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