Ingredients
- 70 grams bread roughly chopped
- 90 grams blanched almonds or almond flour
- 300 grams green seedless grapes slightly unripe and tart if possible
- 1 small yellow chile seeds removed and chopped optional
- 300 grams seedless cucumbers, chopped chopped
- 1/2 teaspoon sherry vinegar optional, to taste
- 7 grams salt or to taste
- white pepper optional, to taste
- extra virgin olive oil
- 70 grams water more or less
- extra virgin olive oil
- grapes, sliced thin
Instructions
- Place the bread in a small bowl, wet with water and soak for a few minutes.
- In a food processor, blend the almonds until as fine as possible. If using almond flour, add to blender.
- Squeeze out the water from the bread and add that to the almonds in the food processor as well as the grapes, , optional chile, cucumbers, salt and pepper, and olive oil.
- Add water and blend until you have a smooth mixture. You may need a touch more water. Adjust seasoning. If your grapes aren't tart enough add a bit of sherry vinegar.
- Place a fine mesh sieve over a bowl and pour soup into sieve. You'll need to press and stir with a spatula to force the mixture through.
- Cover the sieved smooth soup and chill in fridge for at least 2 hours. When ready to serve, garnish with grape slices and olive oil.
Tried this recipe?Let us know how it was!
