One-half pound of French or Bengal bread (filé or bengala)
One-half cup of water
One-half cup of peeled and pitted almonds
Three cloves of garlic
Three tablespoons of olive oil
Two tablespoons of vinegar
Salt to taste
Two cups of cold water
One-half pound of French or Bengal bread (filé or bengala)
One-half cup of water
One-half cup of peeled and pitted almonds
Three cloves of garlic
Three tablespoons of olive oil
Two tablespoons of vinegar
Salt to taste
Two cups of cold water
Remove the bread casing
Soak with water
Blend the almonds in a blender, add the bread, chopped garlic, olive oil, vinegar, salt, and water, then blend well
Chill for 1 hour
To serve, place one cube of ice in each of four cups, add the soup, and garnish with seedless grapes
