This Month's Recipes | Anna Olson

Name: This Month's Recipes | Anna Olson
Ingredients: 1 cup dry breadcrumbs; 2 cups blanched, untoasted almonds; ⅓ cup extra virgin olive oil; 3 garlic cloves; 2 tbsp sherry vinegar; salt, to taste; sliced red grapes for garnish

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Add 1 ½ cups of cold water to the breadcrumbs and let them sit 5 minutes.Spoon the soft breadcrumbs into a blender or food processor along with the almonds, olive oil, garlic, sherry vinegar and 1 ½ cups of cold water and puree until very smooth. Add more water, if needed, to achieve a smooth soup consistency. Season to taste and chill well (at least 2 hours) before serving.Once chilled, check the seasoning again (chilling can mute the seasoning a little) and serve it topped with sliced grapes.