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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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