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 ...

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