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Ingredients:
4 Ounce(s) Fresh White Bread
1 Cup(s) Blanched Almonds
2 Garlic cloves, sliced
5 Tablespoon(s) Olive oil
1 1/2 Tablespoon(s) Sherry vinegar
Directions: Break the bread into a bowl and pour over 2/3 cup cold water. Leave for 5 minutes. Put the almonds and garlic in a blender or food processor and process until very finely ground. Blend in the soaked white bread. Gradually add the oil until the mixture forms a smooth paste. Add the sherry vinegar then 2 1/2 cups cold water and process until smooth. Transfer to a bowl and season with salt and pepper, adding a little more water if the soup is very thick. Chill for a least 2-3 hours. Ladle the soup into bowls and scatter with the toasted almonds and skinned grapes.
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