Recipe - Icebox Sugar Cookies

150 g Blanched almonds
3 sl Slightly stale country white
bread; crusts removed
4 Cloves garlic
4 tablespoon Extra virgin olive oil
One half l Water
Sea salt
2 teaspoon White wine vinegar
One fourth pt Natural yoghurt
10 White grapes; peeled, halved
and
; seeded

Reserving four almonds, put the rest into the food processor along with the
bread, garlic, olive oil and half the water and process briefly.

With the processor still on, keep adding water until you have the desired
consistency the soup should be smooth and not too thin.

Add salt and vinegar to taste, fold in the yoghurt and garnish with grapes.

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Converted by MM_Buster v2.0l.