| 34 cup Blanched almonds | | 6 x Garlic cloves peeled, whole | | 3 tbl Sherry vinegar | | 1/2 cup White seedless grapes | | 2 piece White bread crust removed | | 1/4 cup Extra-virgin olive oil | | 3 cup Water very cold | | Salt to taste | | Freshly-ground black pepper to taste | | 12 x Muscat grapes for garnish |
| | Place almonds and garlic in food processor and blend until very fine. Add sherry vinegar and grapes and bread and blend until smooth. With machine running, drizzle in the olive oil first and then the water. Strain in a soup tureen and season pretty aggressively. Drizzle sherry vinegar on to bowls of soup and garnish with grapes. | | This recipe yields 4 appetizer servings. |
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