Chilled almond & grape soup
Ingredients
- 100 g stale ciabatta bread crusts removed
- 600 ml chicken stock
- 100 g blanched almonds
- 2 garlic cloves sliced
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar
- salt and pepper
To garnish
- 3 tablespoons flaked almonds toasted
- 150 g seedless grapes halved
Instructions
- Tear the bread into pieces into a bowl, pour over 150 ml (¼ pint) of the stock and leave to soak for 5 minutes until softened.
- Grind the almonds and garlic together in a food processor or liquidizer until they form a fine powder then add the soaked bread with its stock, the oil, vinegar and a little salt and pepper. Blend together then gradually mix in the remaining stock.
- Chill for at least 2 hours. Taste and adjust the seasoning if needed, then ladle into small bowls and sprinkle the grapes and flaked almonds to garnish. Serve with fresh ciabatta.
Notes / Tips / Wine Advice:
For chilled tomato & almond soup, make up the soup as above, soaking the bread in 150 ml (¼ pint) stock then mixing in 450 ml (¾ pint) extra stock along with 150 ml (¼ pint) passata. Chill well and garnish with toasted flaked almonds, 4 pieces sun-dried tomato in oil and some basil leaves in place of the grapes.
