White Garlic Almond Soup Recipe

Ingredients to make White Garlic Almond Soup:

• 200 grams of raw almonds
• 200 grams of village bread, settled, from the day before
• 2 cloves of garlic
• 1 glass of olive oil
• 1 tablespoon of vinegar
• 1 liter of cold water
• Salt
• for the bumps
• 1/4 kilo Muscat grape, peeled and seedless
• either
• 2 melon slices, cut into small cubes
• either
• 1 apple, peeled and cut into small cubes

How to make White Garlic Almond Soup:

1. Put a saucepan with water on the fire and when it starts to boil, add the almonds and keep them for 2 or 3 minutes, remove them from the water, peel them and reserve them.
2. Soak the breadcrumbs with a little water.
3. In a mortar, pestle or dornillo, add the salt and the garlic and mash well with the mace.
4. When the garlic is well mashed, add the almonds and continue mashing and stirring until you get a smooth paste.
5. Then add the breadcrumbs and continue with the constant mashing, without rest.
6. When everything is well mixed, add the oil, very little by little, in a thin trickle, while continuing to mix with the mace, until the oil is incorporated into the dough.
7. Then add, also little by little and without ceasing to mash, the vinegar until you get a thick sauce, very similar in appearance to mayonnaise.
8. Transfer the pasta to a tureen and add the water, little by little, so that the pasta becomes clearer.
9. When the desired texture is achieved, taste for salt and rectify if necessary, then place the soup in the refrigerator until serving time.