Almond and Garlic Soup
Recipe archives for the Jewish Food Mailing List
Ingredients
- About 1-1/2 cup peeled almonds (not roasted)
- 2-1/2 to 3 soup bowls full of ice water
- 2 tablespoons or more of wine vinegar
- Salt
- About 1-1/2 cloves of raw garlic
- About 1/4 cup olive oil
- Green grapes or apricots
- Mint leaves to garnish
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