Almond Gazpacho


250 g ground almonds
2 cloves garlic, peeled and chopped
50 g day old bread, crusts removed, soaked in milk and squeezed quite dry
200 ml extra virgin olive oil
1 L water
1 T white port
salt and a dusting of white pepper
sweet white grapes, peeled, halved and seeded
This is an interesting soup that I love to serve as a starter during harvest time…. There is definitely something poetic about doing that!


1.Cover and refrigerate the grapes.
2.Place the ground almonds and garlic in a food processor and with the machine running, add the olive oil gradually until you have a lovely creamy puree.
3.Add the port and slowly pour the cold water into the mixture stirring continuously until it has the preferred consistency for a soup.
4.Taste the soup and season with the salt and white pepper.
5.Cover and refrigerate.
6.Spoon some of the ice cold grapes into a soup bowl, ladle the gazpacho into the bowls and serve completely chilled.

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