Serves 2
Ingredients
- 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
Method
- Preheat the oven to 180°C. Soak the bread in the grape juice for 5 minutes, pressing to soften.
- Spread the almonds on a baking tray and toast for 6 minutes, until lightly golden; allow to cool.
- Transfer half the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic, vinegar, and olive oil. Whizz until smooth.
- 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.
- Pour the gazpacho into bowls and garnish with the mint and remaining almonds. Drizzle with olive oil and serve.