A delight for lovers of garlic this traditional Spanish
soup is older than the more common red version which of course was not
possible until tomatoes were introduced into Europe in the C17th. It is
a very rich soup so should be served in small quantities and very very
cold.
125g blanched skinned Almonds
2 cloves Garlic chopped
125g day old Bread with no crusts
6 tbsp Olive Oil
2 tbsp wine Vinegar
1l iced Water
Salt
Peeled seeded halved White Grapes
In a blender combine the almonds and garlic and
process well. Soak the bread in a little water, squeeze out the excess
and add to the processor with the vinegar. With the motor running slowly
pour in the oil. Pour in as much iced water as necessary until a soupy
consistency is achieved. Chill overnight and serve garnished with the
grapes.
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