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| Cold Garlic Soup with Grapes
(Parve/Vegan) 36 fresh almonds, shelled and skinned 1/2 cup pumpernickel or whole wheat breadcrumbs 8 - 10 cloves garlic salt to taste 2 Tbsp. olive oil 1 Tbsp. vinegar 1/2 kilo white grapes, skinned and seeded ice cubes as required Distribute the almonds on a cookie sheet and heat in a low oven for 1 hour. In a food processor or with a mortar and pestle grind the almonds coarsely and then add the breadcrumbs, garlic and salt to taste. Grind together. Add the oil gradually and then add the vinegar. Transfer the mixture to a soup tureen, pour over 2 cups of ice-cold water, add the grapes and add 10 - 12 ice cubes. Refrigerate until the mixture is well chilled and serve cold. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |