1 cup (250 ml) sliced almonds

6 cloves garlic, chopped

2 tbsp (30 ml) olive oil

4 cups (1 litre) chicken broth

2 cups (500 ml) cubed white bread

Salt and pepper

In a saucepan, brown the almonds and garlic in the oil. Add the broth and bread. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for 10 minutes.

In a blender, purée the soup for about 5 minutes or until very smooth. Strain through a sieve. Refrigerate until completely chilled.

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