A nutty twist on the regular chilled soup with a fruity kick
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Prepare the base for the gazpacho by combining the almonds, chopped garlic, grapes, cubed bread and milk in a large mixing bowl. Making sure the ingredients are covered, place in the fridge for at least 6 hours, or overnight.
2
Pour the base into a high-speed blender and blitz until smooth, adding extra water or milk if necessary. While the blender is running, pour the olive oil into the mixture in a steady stream. Then add all the vinegar slowly. Once the gazpacho has emulsified, taste and season well with salt and pepper. Refrigerate until ready to serve.
3
To serve, divide the gazpacho between four bowls and top with slivered almonds, sliced grapes and a drizzle of olive oil.
