1. Soak the bread in cold water for 5 minutes. Squeeze out any excess liquid. 2. Proces, add the almonds and garlic in a food processor until finely ground. Add the bread and process until smooth. 3. With the motor running, add the oil in a steady slow stream until the mixture is the consistency of a thick mayonnaise. 4. Slowly add the sherry and the stock. Blend for 1 minute, then season with salt. 5. Refrigerate for at least 2 hours. The soup will thicken, so you may need to add a bit more stock or water to thin it. 6. When ready to serve, heat the extra oil in a frying pan, cut the extra bread into 1/2 inch cubes and toss over medium heat until golden brown. Drain on paper towels. 7. Serve the soup very cold. Garnish with the grapes and the croutons. ---------------------------------------------------------------------------
Nutrition
Ingredients
