½ cup lightly toasted almonds
2 tablespoons toasted pine nuts
2 cloves garlic, smashed
2 ½ cups white grapes
1 cup white grape juice
½ cup water
2 slices country white bread or challah, crusts removed and cubed
1 cup pareve whipping cream, whipped to soft peaks
2 tablespoons white wine or champagne vinegar
2 to 3 tablespoons walnut oil
Chopped chives, for garnish
Toasted slivered almonds, for garnish, optional
Champagne grapes, optional
Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
Remove soup from refrigerator and fold the whipped pareve cream into the soup. Finish with a few tablespoons each of the white wine vinegar and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.