| About ½ cup | vegetable stock |
| 1 thick slice | of white bread, crusts removed |
| 1 clove | garlic, pass through a garlic press |
| ½ bunch | seedless green grapes |
| 1 | cucumber, peeled, seeded and diced |
| ½ cup | almonds, preferably smoked |
| ½ cup | heavy cream |
| ½ cup | yogurt |
| 2 or 3 tbsp | white wine vinegar |
| 3½ tbsp | extra-virgin olive oil |
| alt and freshly ground black pepper | |
| 1 | avocado, peeled, pitted and sliced |
| Alfalfa sprouts |
- Put the stock in a bowl and soak the bread in it for about five minutes.
- Put the soaked bread in a blender or food processor. Process until smooth. Transfer to a bowl and whisk in the cream, yogurt and oil. Season with salt and pepper only after all ingredients have been thoroughly incorporated. Put in the refrigerator for about an hour to chill well.
- Serve in shallow bowls, garnished with avocado slices and alfalfa sprouts.
Serves 4 ~ From Home Made Summer