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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: 1. Soak the bread in a little milk, then squeeze dry.
2. Blend the almonds, the peeled garlic and soaked bread in a mixer, then slowly blend in the oil, followed by 1 litre (1-3/4 pints of water.
3. Season with salt and a little vinegar. Serve cold, garnished with seeded or seedless grapes.
Note : this is an andalusian recipe
Contributor: 'Spain' by Nestor and Tin Lujan Mosaik
| Ingredients:
120 Milliliter(s) milk
200 Gram(s) white bread, crust removed
200 Gram(s) blanched almonds
4 cold press olive oil
250 Gram(s) muscatel grapes. |
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