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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the bread in cold water for 5 minutes. Squeeze out any excess liquid. | 2. Proces, add the almonds and garlic in a food processor until finely ground. Add the bread and process until smooth. | 3. With the motor running, add the oil in a steady slow stream until the mixture is the consistency of a thick mayonnaise. | 4. Slowly add the sherry and the stock. Blend for 1 minute, then season with salt. | 5. Refrigerate for at least 2 hours. The soup will thicken, so you may need to add a bit more stock or water to thin it. | 6. When ready to serve, heat the extra oil in a frying pan, cut the extra bread into 1/2 inch cubes and toss over medium heat until golden brown. Drain on paper towels. | 7. Serve the soup very cold. Garnish with the grapes and the croutons. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian bread	6 1/2	1/2		230.4855	42.6101	7.4844	2.9768
almond	1	cup	blanched	1927.12	0.0	0.0	218.0
garlic clove	3 -4		chopped	-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
sherry wine	1/3	cup		-	-	-	-
vegetable stock	1 1/4	cups		13.8125	2.5691	0.6629999999999999	0.1934
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
italian bread	3	ounces		230.4855	42.6101	7.4844	2.9768
green grape	8	ounces		156.4892	41.0501	1.6329	0.3629

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.