White gazpacho

Serves: 6

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Total Time: 10

Prep Time: 10

• 150 gram(s) day-old, coarse-textured white bread, torn up
• 300 gram(s) blanched almonds
• 3  garlic cloves, peeled and coarsely chopped
• 5 tablespoon(s) extra virgin olive oil
• 3 tablespoon(s) sherry or red wine vinegar
• sea salt
• 750 ml cold water
• halved and seeded black and white grapes to serve

Method

1. It has the sharp wit of a generous splash of sherry vinegar and plenty of garlic. Grapes are its traditional garnish, and a good choice as summer draws on and we can call on plump muscat-scented fruits. Sometimes I scatter over pomegranate seeds instead, which add a burst of extra colour.
2. Place the bread in a bowl and cover with cold water. Place the almonds in a food processor and whizz for a couple of minutes to a powdered consistency. They should, by the end, be sticking to the side of the bowl. Squeeze out the bread and add to the food processor with the garlic, olive oil, vinegar, two teaspoons of salt and a little of the 750ml water and reduce to a creamy purée, scraping down the sides of the bowl as necessary. Slowly pour in the remainder of the water through the funnel with the motor running. Depending on the size of your processor, you may need to transfer the soup to a bowl and whisk in the last additions of water.
3. Transfer the soup to a bowl and taste to check the seasoning. It may benefit from another half-teaspoon of salt. Cover and chill for a couple of hours, during which time it will thicken a little to the consistency of single cream.
4. Serve the soup in bowls with some halved grapes scattered over the surface.
5. Recipe by Annie Bell

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