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Add 4 slices of a baguette to a bowl, add 1 cup of cold water to the bowl, and soak the bread for about 10 minutes
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Using a tall plastic cylinder, add 1 cup of blanched almonds, the 4 slices of baguette that have been soaking in water, 1 clove of garlic, 1 teaspoon red wine vinegar, 3 tablespoons extra virgin Spanish olive oil, 1/2 teaspoon of sea salt and 1/2 cup cold water
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Using a handheld mixer, mix everything in the cylinder for about 3 minutes, until you get a smooth puree
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Cover the plastic cylinder with seran wrap and add to the refrigerator for at least 2 hours
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Grab about 10 seedless green grapes, cut them in half and remove the skin, set aside
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Once your puree has cooled in the refrigerator, take it out, remove the seran wrap and stir the puree with a spoon
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Add the puree into 2 shallow bowls, garnish with the cut grapes on top of the soup and drizzle with a little extra virgin Spanish olive oil
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Salud!