whitesoupwithgrapes.jpg (32733 bytes)


7oz shelled almonds
4 slices, day-old, firm white bread, crusts removed, soaked in cold water and squeezed dry
3 cloves garlic
1/2 cup olive oil
8oz muscat or other well-flavored grapes, peeled and seeded, if necessary
chopped fresh parsley, to garnish

Place almonds in a bowl and pour over boiling water.  Leave for 30 seconds, then remove nuts and squeeze them so the nuts pop out of their skins.  Place nuts, bread and garlic in a food processor or blender and mix until smooth.  With motor running, slowly pour in the oil.  Add sufficient cold water, about 2 1/2 cups to give a creamy consistency.

Add salt to taste.  Add grapes and chill well.  Pour into a cold soup tureen or individual soup bowls.  Serve garnished with chopped parsley.

Serves 4 - 6

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