Almond Gazpacho

By A_Liebmann

With a rich creamy texture, white in color, a little tart, but soft at the same time. Chopped table grapes give this soup a wonderfully sweet burst

Ingredients

• For the almond gazpacho:
• 1 cup whole blanched and peeled almonds
• 2 cups stale white bread, cut in cubes, without crust
• 6 Tbsp olive oil
• 2 cups very cold water (my adjustment)
• 2 large garlic cloves
• 1.5 tsp Kosher salt
• 4 Tbsp Sherry vinegar
• For the garnish:
• A chopped almonds
• Black grapes cut in half

Details

Servings 5

Preparation

Step 1

In a bowl, combine the bread cubes with enough water to cover it. Set aside.

In a food processor, combine the almonds, garlic and salt. Mix until it is smooth.

Squeeze the excess water out of the bread cubes and add the bread to the preparation, in the food processor.

Mix well until it forms a paste. While the food processor is on, add the oil in a thin, steady stream.

Then add the vinegar gradually and the water gradually . Pulse until the preparation is smooth. Check the consistency as you go. The soup should not be nor too thick nor too liquid.

For the garnish, dry toast your almonds in a frying pan.
Cut the grapes into cubes.
Chop the chives thinly.
Place a ladle-fuLl of soup in bowls or small shot glasses, and add some garnish with a dash of olive oil.

Note: To blanch almonds, simply boil them for a few mns, then press gently on them. The skin falls on its own.