*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Blanched almonds
    3                    Cloves garlic, peeled
      1/2   ts           Salt, or to taste
    4                    Slices stale white bread,
                         -crusts removed.
    4       c            Ice water
    7       tb           Olive oil
    3       tb           White wine vinegar
    2       tb           Sherry vinegar
    1       tb           Butter
    6                    Slices white bread, crusts
                         -removed, cut in cubes
    1 1/2   c            Seedless green grapes
   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
   Appeared in the Aug. 31, 1994 issue of The New York
   Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or
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