Meals and Courses

  • 100 g (3½ oz) stale ciabatta bread, crusts removed
  • 600 ml (1 pint) chicken stock (see page 10)
  • 100 g (3½ oz) blanched almonds
  • 1–2 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • salt and pepper
  • 3 tablespoons flaked almonds, toasted
  • 150 g (5 oz) seedless grapes, halved

Tear the bread into pieces into a bowl, pour over 150 ml (¼ pint) of the stock and leave to soak for 5 minutes until softened.

Grind the almonds and garlic together in a food processor or liquidizer until they form a fine powder then add the soaked bread with its stock, the oil, vinegar and a little salt and pepper. Blend together then gradually mix in the remaining stock.

Chill for at least 2 hours. Taste and adjust the seasoning if needed, then ladle into small bowls and sprinkle the grapes and flaked almonds to garnish. Serve with fresh ciabatta.

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