From: Chef Scott Samuel, CIA Greystone. Yield: 6 servings. ¾ cup almonds, blanched and peeled 4 baguette slices, stale 3 garlic cloves, crushed 3 cups water 6 Tbsp. extra virgin olive oil 2 Tbsp. sherry vinegar ½ tsp. kosher salt ½ lb. green seedless grape bunch to taste, sea salt and cayenne pepper as needed for garnish, red grapes For soup: Put bread in a bowl and add 1 cup of the water to cover. Let soak for 5 minutes until softened. Meanwhile, place ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.