1½ cups Spanish Marcona almonds (salted)
½ teaspoon fresh, peeled garlic
½ tablespoon peeled shallot
2 cups cucumbers, (I prefer English if available), peeled and chopped
2 cups seedless green grapes
1 tablespoon fresh dill
1½ cups cold vegetable broth
½ cup excellent quality extra virgin olive oil
1 tablespoon sherry vinegar
2 tablespoons dry sherry wine
salt and black pepper, to taste
In a blender, add the almonds, garlic, shallot, cucumber, grapes, dill and broth and puree until very smooth. While blender is running, add the vinegar, sherry wine, and drizzle in the olive oil. Run the blender for at least 4-5 minutes, until the soup is very smooth. Place finished soup in the refrigerator until chilled. Serve with a garnish of sliced grapes, cucumbers, dill and croutons, if desired.