50 g almonds, blanched
50 g stale bread
4-8 cloves of garlic, peeled
2 tablespoons extra virgin olive oil
2 tablespoons white wine or sherry vinegar
500 ml chilled chicken or vegetable stock, or water
Salt to taste
4 handfuls of small, seedless green grapes, separated from their stalks
Method
Blend together thoroughly the almonds, bread and garlic or use a pestle and mortar. The resulting consistency should be that of a thick paste.
Mix in the oil and vinegar and then the stock or water.
Chill and add salt as desired.
Serve in individual bowls and add a handful of grapes to each bowl.
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