This almond gazpacho with grapes has some highly unsual flavour combinations, but the end result is a refreshing summer soup that is served chilled. It is dairy free, vegetarian, rich and delicious!
Serve it as a side or starter for a summer lunch. Your guests will be pleasantly surprised by something they’ve probably never tasted before.
Place the vegetable stock, almonds, olive oil, baby leek, red wine vinegar and garlic in a pot. Bring to a boil and simmer, 5 minutes. Remove the crusts from the bread and discard. Add the bread to the warm mixture. Set aside until needed, 15 minutes. Transfer the mixture to a food processor and blitz until smooth, 3 – 5 minutes. Strain through a sieve to remove any large lumps. Refrigerate, at least 4 hours or overnight. Top the chilled soup with a drizzle of olive oil, the halved grapes, toasted flaked almonds, ground pink peppercorns and chives. Serve with a baguette on the side, if desired. Cook's tip: Toast the flaked almonds by frying in a dry pan over medium heat, 3 – 5 minutes. Shake the pan regularly to ensure even browning.Almond gazpacho with grapes
Ingredients
To serve
Instructions
Notes
