Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike. Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold. Serve in chilled soup bowls and garnish with the grapes.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Ree Drummond

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Mussels in White Wine

Recipe courtesy of Ina Garten

Great White Pizza

Recipe courtesy of Matt Michel

White-Bean Soup Shooters with Bacon

Recipe courtesy of Ted Allen

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

White Gazpacho

Recipe courtesy of Melissa d'Arabian

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking