| Ingredients | | | 3/4 | cup | blanched almonds | | | 3 | each | garlic cloves | | | 1 | | salt, to taste | | | 4 | each | white bread slices, stale, crusts removed | | | 4 | cup | ice water | | | 7 | tablespoon | olive oil | | | 3 | tablespoon | white wine vinegar | | | 2 | tablespoon | sherry vinegar | | | 1 | tablespoon | butter | | | 6 | each | white bread slices, crusts removed, cut in cubes | | | 1 1/2 | cup | seedless green grapes | | | | | |
Directions:
| Grind almonds, 2 garlic cloves, and salt to a fine consistency in a food processor or blender. Soak stale bread in one cup ice water, and squeeze to extract moisture. Add bread to processor. With processor running, add 6 tb oil and one cup ice water slowly in a steady stream. Add vinegars, and mix on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes. Place in a bowl, add remaining ice water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours.
Heat butter and remaining one tablespoon olive oil in a skillet. Crush remaining garlic clove and add to pan with bread cubes, tossing to coat with butter and oil. Cook over very low heat, stirring occassionally, 20-30 minutes, or until cubes are golden.
Serve soup ice cold, garnished with croutons and grapes.
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