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Chilled Almond Soup With Grapes

Gazpacho Bianco Con Uvas

ingredients

serves 4
100 g blanched almonds
2 garlic cloves, crushed
3 slices of bread, crusts removed
3 tablespoons moscatel or other white wine vinegar
1 teaspoon salt
100 ml extra virgin olive oil

to serve

about 150 g assorted green and black grapes, peeled and deseeded
4 tablespoons extra virgin olive oil

method

1. Grind the almonds as finely as possible in an electric coffee grinder and put in a blender with the garlic, bread, vinegar and salt. Add 250 ml cold water, work to a puree, then, using the back of a ladle, push through a sieve set over a bowl.

2. Put the solids back in the blender with about 375 ml extra cold water, depending on the thickness required. With the motor running, gradually add the oil. Chill in the refrigerator for up to 2 hours.

3. Pour into 4 chilled soup bowls, add the grapes and drizzle 1 tablespoon extra virgin olive oil over each serving.

Note Serve as a starter, or in small glasses for a picnic or a party.

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