Lunch

ALMOND AND GARLIC SOUP

October 13, 2017

Ingredients

  • 14 cups ice-cold water
  • 14 cups blanched almonds
  • 6 cloves garlic, peeled
  • 1 (6-oz.) baguette, crusts removed, torn into pieces
  • 12 cup olive oil, plus more
  • 12 tbsp. sherry vinegar
  • 2 drops almond extract
  • Kosher salt, to taste
  • Halved green grapes, for garnish (optional)

Instructions

Combine 2 cups water, the almonds, garlic, and bread in a food processor and let sit until bread is softened, 4–5 minutes; purée until smooth. With the motor running, add remaining water, the oil, vinegar, extract, and salt; purée until soup is emulsified. Ladle soup into bowls and drizzle with more oil; garnish with grapes, if you like.


Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *