Ingredients
1 cup blanched almonds1-1/2 cups cubed white bread, crusts removed1/3 cup heavy whipping cream or unsweetened almond milk2-1/2 cups reduced-sodium chicken broth3 tablespoons sherry vinegar2 garlic cloves, minced1/2 teaspoon fine sea salt1/4 teaspoon white pepper1/2 cup olive oil plus 1 tablespoon olive oil, divided1/8 teaspoon hot Hungarian paprika1/4 cup halved green grapes1/4 cup chopped blanched almonds
Preparation
Rinse almonds in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight. Spread bread cubes onto a baking sheet; let stand overnight.
Place 1 cup bread cubes in a small bowl. Pour cream over bread; let stand 15 minutes. Drain almonds, discarding soaking liquid. Transfer almonds to a blender. Add bread mixture, broth, vinegar, garlic, salt and white pepper; process until blended. While processing, gradually add 1/2 cup oil in a steady stream. Transfer to a large bowl. Refrigerate, covered, at least 6 hours.
In a large skillet, heat remaining tablespoon of oil over medium heat; stir in paprika. Add remaining 1/2 cup bread cubes; cook and stir until golden brown, 3-4 minutes.
Remove soup from refrigerator, stir to re-distribute settled out oil. Divide soup among bowls; top with toasted croutons, grapes, chopped almonds and additional oil.
