A nutty twist on the regular chilled soup with a fruity kick
Cooking InstructionsDownload PDF
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.
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.
To serve, divide the gazpacho between four bowls and top with slivered almonds, sliced grapes and a drizzle of olive oil.