Very refreshing and luxurious!
1/2 cup lightly toasted almonds
2 tbsp toasted pine nuts
2 cloves garlic, crushed
2 & 1/2 cups white seedless grapes
1 cup white grape juice
1/2 cup water
2 cups country white bread, crusts removed and cubed
1 cup heavy cream, whipped to soft peaks
2 – 3 tbsp verjus (vermouth, champagne vinegar or a medium white wine are all good substitutes)
2 -3 tbsp walnut oil
chopped chives for garnish
toasted slivered almonds for garnish
small, champagne grapes are also lovely for a garnish
Place almonds, pine nuts, garlic, grapes, grape juice, water and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
Remove soup from the refrigerator and fold in the cream to the soup.
Finish with a tablespoon a few tablespoons each of the walnut oil and “verjus”
Ladle into serving bowls and garnish each with chives, almonds and grapes if desired.