- white bread - 100 Grams
- almonds - 100 Grams
- garlic - 3 teeth
- white wine - 3 st. spoons
- olive oil - 6 items. spoons
- egg yolk - 3 pieces
- water - 300 milliliters (ice)
- grapes - 12 pieces (large berries)
Dip almonds in boiling water for 2-3 minutes. Then throw in a colander, cool it. Remove corn kernels from kernels, dry them in a hot pan, for 2 minutes. Place Almond in the blender bowl, bread without peel and peeled garlic. Grind to crumbs. Throw in egg yolks, butter, wine, sugar and beat in a homogeneous state. Without stopping the whipping process, pour in iced water. Pour into the soup tureen and place in the refrigerator for half an hour. Wash grapes, dry. All berries cut in half and cleaned from bones. Spoon the soup in portions, add the grapes.
Servings: 5-6