Colt soup of garlic and almonds
4 portions

Preparation about 35 min. (4 h for cooling)
359 kcal / fat: 25 g / cholesterol: 0 mg / carbohydrates: 26 g

Ingredients:

• 170 g toast
• 2 cloves of garlic
• 100 g peeled almonds
• half a table spoon wine vinegar
• about 1 l water
• 100 g grapes of nutmeg
• salt, pepper

Procedure:

Toast bread and dice it. Add the cubes to 100 ml water and brew it. Peel garlic. Chop up garlic and almonds. Add toast and mash everything.

Fill the puree into a pot. Throw oil and vinegar with it. Pour on so much water until a cream soup occurs. Whisk the soup a short time, salt, pepper and cool it for four hours.

Garnish the soup with grapes.