Prep Time: 15 minutes
Total Time: 15 minutes
- 4 oz (1/2 cup) blanched, peeled almonds*
- 3-4 slices stale baguette or white bread
- 3 cloves garlic
- 4 cups (32 oz) water
- 5 Tbsp extra virgin Spanish olive oil
- 3-4 Tbsp Spanish sherry vinegar
- 16-20 seedless green grapes (optional)
- salt to taste
This white garlic soup recipe makes 4 servings.
* If you do not have time to blanch and peel the almonds, use a package of slivered almonds.
Blanch and peel almonds. Dry thoroughly with paper towel and set aside. For simple instructions on blanching and peeling almonds, read About.com Greek Food Guide’s instructions How to Make Blanched Almonds.
Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in 1-2 cups cold water to soak.
While bread is soaking, place garlic and almonds into a food processor or blender. Blend on pulse until smooth. Remove bread from water with slotted spatula and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to processor or blender. Blend on pulse.
While blending, slowly drizzle olive oil, then vinegar, and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.
Strain through a sieve into a container or bowl. Press as much as possible through the sieve. Seal and chill at least 2-3 hours or overnight. Serve in chilled bowls or glass mugs, with grapes on side.
Note: To rapidly chill the soup, place the bowl or container of white garlic soup in a larger bowl with ice water for 5-10 minutes.