Chilled Spanish Pecan Soup

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Wrap the garlic in aluminum foil. Bake for 30 to 35 minutes, or until the cloves feel soft when pressed. Remove from oven and, when cool enough to handle, squeeze out garlic cloves.
3. Soak the sourdough bread in water until very soggy. Squeeze out excess water.
4. In a food processor or blender, combine garlic cloves, soaked bread, vegetable stock, pecans, olive oil, sherry vinegar and salt. Pulse until smooth. Chill until ready to serve.
5. To serve, pour the chilled soup into serving bowls. Garnish with halved grapes and a drizzle of extra virgin olive oil.