White Gazpacho with Almonds And Grapes Recipe
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| Ingredients | |||
| 3/4 | cup | blanched almonds | |
| 3 | each | garlic cloves | |
| 1 | salt, to taste | ||
| 4 | each | white bread slices, stale, crusts removed | |
| 4 | cup | ice water | |
| 7 | tablespoon | olive oil | |
| 3 | tablespoon | white wine vinegar | |
| 2 | tablespoon | sherry vinegar | |
| 1 | tablespoon | butter | |
| 6 | each | white bread slices, crusts removed, cut in cubes | |
| 1 1/2 | cup | seedless green grapes | |
Directions: | |||
| Grind almonds, 2 garlic cloves, and salt to a fine consistency in a food processor or blender. Soak stale bread in one cup ice water, and squeeze to extract moisture. Add bread to processor. With processor running, add 6 tb oil and one cup ice water slowly in a steady stream. Add vinegars, and mix on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes. Place in a bowl, add remaining ice water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours. Heat butter and remaining one tablespoon olive oil in a skillet. Crush remaining garlic clove and add to pan with bread cubes, tossing to coat with butter and oil. Cook over very low heat, stirring occassionally, 20-30 minutes, or until cubes are golden. Serve soup ice cold, garnished with croutons and grapes. | |||