1. Slip off almond skins while they’re still hot and discard the skins. 2. Place the almonds in a food processor, adding the garlic and bread. Process until a smooth paste forms. Next, add the egg, vinegar, olive oil, water, and sugar. You should now have a medium-thick soup. If you desire a thinner consistency, add additional ice water. 3. Strain, season to taste with salt and chill in the refrigerator for several hours. 4. When ready to serve, ladle the soup into 4 soup bowls. Cut the grapes in half, and garnish each bowl with 8 grape halves. ---------------------------------------------------------------------------
Nutrition
Ingredients
