4 thick slices stale bread, crusts removed and cubed
2 cups vegetable stock, heated
2 garlic cloves
1 cup blanched slivered almonds
2 English cucumbers, coarsely chopped
1 pound seedless white grapes
2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
sliced grapes, for garnish
finely chopped almonds, for garnish
In a blender, combine stale bread and heated stock. Let sit until bread absorbs stock. Add garlic and almonds; purée until smooth paste forms. Add cucumbers and purée. Add grapes and purée. Season with salt and pepper. Add vinegar and oil. Purée until smooth. Refrigerate for at least 2 hours before servings. Ladle into bowls and drizzle with additional olive oil. Garnish with grape slices and chopped almonds. Yield: 6 to 8 servings.
- Recipe courtesy of Joseph Erdos