White gazpacho

White gazpacho

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


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. 

white gazpacho.jpg
leftover breaddavina