3 cloves garlic
2 handfuls of almonds
1 tablespoon white vinegar
6 tablespoons vegetable oil
1 tablespoon honey or sugar
1/2 teaspoon salt
5 cups water
a few fresh parsley leaves or sprigs (optional)
1 small loaf of bread (can be stale),
cut into 1-inch cubes
2 teaspoons dried parsley
5 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Boil the almonds for 5 minutes in a
sauce pan. Remove the almonds from the water and peel them
(the skins will fall off easily).
2. Blend the almonds, garlic, vegetable oil, honey or sugar,
and 5 cups of water in a food processor, in batches if necessary,
until the mixture is liquefied.
3. Pour the mixture into a large sauce pan, add the vinegar
and salt, and bring to a simmer. Add more water if the soup
is too thick. Let cook for 2 minutes, then remove from the
heat.
4. Meanwhile, mix 4 tablespoons of the olive oil with the
parsley and ¼ teaspoons of salt and pepper. In a large bowl,
drizzle the olive oil over the bread cubes and mix. Fry the
bread cubes in the remaining olive oil in a large frying pan.
Stir or flip the croutons occasionally, and continue frying
for 8-10 minutes on medium heat, until the croutons are golden
brown. Add more olive oil if the croutons begin to stick.
5. Serve the soup hot or cold, with the croutons and fresh
parsley on top. Serve in small bowls – the soup is rather
strong!
