Iced almond and garlic soup

Yield: 1 servings

Measure Ingredient
150 grams Blanched almonds
3 slices Slightly stale country white bread; crusts removed
4 \N Cloves garlic
4 tablespoons Extra virgin olive oil
½ litre Water
\N \N Sea salt
2 teaspoons White wine vinegar
¼ pint Natural yoghurt
10 \N White grapes; peeled, halved and
\N \N ; seeded

Reserving four almonds, put the rest into the food processor along with the bread, garlic, olive oil and half the water and process briefly.

With the processor still on, keep adding water until you have the desired consistency - the soup should be smooth and not too thin.

Add salt and vinegar to taste, fold in the yoghurt and garnish with grapes.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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