- 250 grams White bread
- 4 Garlic cloves
- 50 grams ground almonds
- 3 tablespoons Olive oil
- 2 tablespoons Sherry vinegar
- 1 tablespoon Lemon juice
- 700 milliliters clear Broth (jarred)
- freshly ground pepper
- 100 grams Baguette
- 200 grams green, seedless grapes
- Lemon balm (for garnish)
Cut the white bread into cubes and soak in 300 ml of lukewarm water for about 15 minutes.
Peel and mince the garlic. Add the soaked bread, garlic, ground almonds, olive oil, Sherry vinegar and lemon juice to a food processor and blend until smooth. Transfer to a large bowl, stir in the broth, season with salt and pepper and refrigerate for 1 hour.
Cut the baguette into thin slices and toast. Rinse and halve the grapes. Ladle the soup into bowls and top with toasted baguette slices and grapes. Garnish with lemon balm and serve.