Sopa Ajo Blanco

• 6 12 ounces Italian bread, day old
• 1 cup whole blanched almond
• 3 -4 garlic cloves, chopped
• 12 cup extra virgin olive oil
• 13 cup sherry wine or 13 cup white wine vinegar
• 1 14 cups vegetable stock
• 2 tablespoons olive oil, extra
• 3 ounces Italian bread, crust removed
• 8 ounces small green grapes

1. Soak the bread in cold water for 5 minutes.
2. Squeeze out any excess liquid.
3. Proces, add the almonds and garlic in a food processor until finely ground.
4. Add the bread and process until smooth.
5. With the motor running, add the oil in a steady slow stream until the mixture is the consistency of a thick mayonnaise.
6. Slowly add the sherry and the stock.
7. Blend for 1 minute, then season with salt.
8. Refrigerate for at least 2 hours.
9. The soup will thicken, so you may need to add a bit more stock or water to thin it.
10. 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.
11. Drain on paper towels.
12. Serve the soup very cold.
13. Garnish with the grapes and the croutons.

italian bread, blanched almond, garlic, extra virgin olive oil, sherry wine, vegetable stock, olive oil, italian bread, green grapes

Taken from www.food.com/recipe/sopa-ajo-blanco-483138 (may not work)