Italian Bread Soup

My husband, Tony, gleaned this recipe for me on his last trip to Sydney. He must have bribed the chef for it.
1 1/2 loaves of crustless, day old Italian bread, cut in 1/2 inch 2 cms cubes
1 cup whole blanched almonds
4 crushed cloves of garlic
1/2 cup of virgin olive oil
1/3 cup of white wine vinegar
1 1/2 cups of vegetable stock
1 cup of small seedless green grapes
Soak the bread in cold water for 5 minutes then squeeze to remove excess moisture.
Put almonds and garlic in a food processor and process until well ground. Add the bread and process to a smooth paste.
With the motor running slowly add the olive oil in a steady stream until it thickens.
Slowly add the white wine vinegar and stock until the mix has reached a running consistency.
Blend for 1 minute.
Place in the refrigerator for 2 hours. The soup will thicken so add more stock or water to get the right consistency.
Decorate with the sliced grapes.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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