The Really Cool Thing About These Soups
These chilled nectars can be found from the tropics of the Caribbean to the fjords of Scandinavia.
The addition of grapes gives this soup a hint of sweetness.
Ingredients
SERVINGS: 8 Serving(s)
- 2 cups loosely packed white bread, crust removed, torn in pieces
- 1½ to 2 cups cold water
- ½ cup blanched almonds
- 2 garlic cloves, minced
- 1 large shallot, peeled and fi nely chopped
- 1 large cucumber, peeled, seeded and diced, about 1 cup
- 1 cup loosely packed sliced green seedless grapes
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp sherry wine vinegar
- 1 tsp salt
- ¼ tsp white pepper
Garnish
- ½ cup sliced green or red seedless grapes
- ¼ cup whole skin-on almonds, coarsely chopped
Instructions
In a blender or large food processor, combine bread pieces, 1½ cups water, almonds, garlic, shallot, cucumber, grapes, olive oil, vinegar, salt and white pepper. Process until smooth. If soup is too thick, add the remaining ½ cup water. Taste and season with additional salt and white pepper as needed. Chill soup. Serve with garnish of sliced grapes and almonds.
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