Ingredients
2 cups | crustless stale bread, broken into pieces | |
2 cups | vegetable stock | |
1 ½ tsp | salt | |
1 cup | slivered blanched almonds, as garnish | |
3 tsp | Pastene Minced Garlic | |
2 cups | seedless green grapes, sliced in half | |
2 | medium cucumbers, peeled, seeded and chopped | |
2 Tbsp | Pastene Organic Apple Cider Vinegar | |
¼ cup | Pastene Extra Virgin Olive Oil | |
chives, chopped, for garnish |
Directions
- Warm the stock on medium low heat. Add the bread and remove from heat.
- Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized and the contents look like a rough paste.
- Add the soaked bread and stock into the food processor, followed by the grapes and cucumbers. Pulse until the mixture is a rough purée.
- Add 2 tablespoons of the vinegar and pulse a few seconds to combine.
- With the food processor running, slowly pour in the olive oil. Taste and add more salt, if needed.
- Chill before serving, garnish with chopped chives and almonds.