Ingredients

  • 1 ¾ cups (about 8 ounces) blanched, ground almonds
  • 3 slices white bread, crusts removed, diced
  • 10 cloves garlic, peeled
  • 6 cups milk
  • 2 teaspoons sherry vinegar
  • 2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 36 white seedless grapes, halved, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1050 calories; 99 grams fat; 16 grams saturated fat; 0 grams trans fat; 66 grams monounsaturated fat; 12 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 17 grams protein; 24 milligrams cholesterol; 181 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 1/4 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.
  2. Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves.

Dining and Cooking