Serves 2


  • 4 slices white bread cubed
  • 250ml white grape juice
  • 100g sliced almonds
  • half cucumber
  • 1 Granny Smith apple
  • 200g seedless green grapes
  • 2 cloves garlic
  • 3 tbsp. sherry vinegar
  • 4 tbsp olive oil
  • 200ml milk
  • juice of half lemon
  • salt
  • freshly ground pepper
  • shredded mint leaves


  1. Preheat the oven to 180°C. Soak the bread in the grape juice for 5 minutes, pressing to soften.
  2. Spread the almonds on a baking tray and toast for 6 minutes, until lightly golden; allow to cool.
  3. Transfer half the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic, vinegar, and olive oil. Whizz until smooth.
  4. Strain the soup through into a bowl, pressing on the solids. Whisk in the milk  and lemon juice and season with salt and pepper. Refrigerate until chilled …  at least 30 minutes.
  5. Pour the gazpacho into bowls and garnish with the mint and remaining almonds. Drizzle with olive oil and serve.