2.5ouncescubed white bread (about 2 cups) from a baguette, Italian loaf or sliced bread (crust cut off)
1 ½cupscold water,divided use
1/3cupwhole, blanched almonds
2cupsdiced, peeled English cucumber (about 1 large cucumber)
2tablespoonsextra virgin olive oil
3 ½teaspoonssherry vinegar
Chives or scallions for garnish(optional)
Place the bread cubes in a bowl and pour ½ cup water on top to soften them.
Place the almonds and garlic in a blender and puree until finely ground. Add the shallot, cucumber, grapes, oil, vinegar, salt and softened bread to the blender along with the remaining 1 cup water. Puree until smooth. Taste and adjust salt as needed. Add more water to the soup as needed to achieve desired consistency. Serve at room temperature or chilled. Serve in bowls or glasses and garnish with sliced grapes, almonds and chives or scallions if desired.
Amount Per Serving
Calories 204Calories from Fat 123
% Daily Value*
Saturated Fat 1.5g9%
* Percent Daily Values are based on a 2000 calorie diet.