Recipe courtesy of Janet Mendel
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened.

Meanwhile, place the almonds and garlic in a blender container (or, if using a hand-held blender, into a mixing bowl) and pulse until almonds are finely ground.

Squeeze out the water from the bread. Add to the food processor. Blend to a smooth paste.

With the motor running, add the olive oil in a slow stream, then the vinegar and salt.

Thin the ingredients with 1/2 cup of water to the desired consistency.

Place the blended contents in a tureen, wooden bowl or pitcher and add about 2 cups of water. Taste for seasoning, add more salt and/or vinegar if necessary. The soup should be fairly tangy.

Chill until serving time. Stir before serving into bowls. Garnish with grapes.

IDEAS YOU'LL LOVE

White-Bean Soup Shooters with Bacon

Recipe courtesy of Ted Allen

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Great White Pizza

Recipe courtesy of Matt Michel

Mussels in White Wine

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Whole Roasted Garlic

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking