White gazpacho with almonds and grapes

6 Servings

Ingredients

Quantity Ingredient
¾ cup Blanched almonds
3 Cloves garlic, peeled
½ teaspoon Salt, or to taste
4 Slices stale white bread, crusts removed.
4 cups Ice water
7 tablespoons Olive oil
3 tablespoons White wine vinegar
2 tablespoons Sherry vinegar
1 tablespoon Butter
6 Slices white bread, crusts removed, cut in cubes
1½ 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.

Appeared in the Aug. 31, 1994 issue of The New York Times.

Posted By ehunt@... On rec.food.recipes or rec.food.cooking

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