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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Once Again. Allow at least several hours for chilling and to enhance flavor. I always prepare chilled soups first thing in the morning and refrigerate all day. Ingredients:
2 cups day-old white bread, crusts removed |
1 1/2 cups vegetable stock |
1 cup cucumber, peeled and chopped (i added a small amount of lemon cucumbers) |
1 cup green seedless grape, washed |
1/4 cup almond butter |
1/4 cup slivered almonds (i used whole and save the slivered almonds for garnish) |
3 tablespoons extra virgin olive oil |
2 tablespoons sherry wine vinegar |
1 garlic clove, peeled and chopped |
1/2 teaspoon kosher salt |
sliced grapes, green and red |
slivered almonds (toasted or raw-your choice) |
fresh herb (flat leaf parsley, chives, cilantro, etc.) |
extra virgin olive oil, for drizzling |
sherry wine vinegar, for drizzling |
cracked black pepper |
Directions:
1. Place all the ingredients in a blender and puree until smooth.
2. Pass the pureed mixture through a fine mesh strainer to remove the pulp.
3. Press the pulp through the strainer using the bottom of a ladle.
4. Transfer the gazpacho to a covered container and chill the gazpacho well before serving.
5. To serve: ladle the soup into shallow bowls and garnish with a few grape slices, slivered almonds, minced fresh herb such as parsley, chives, cilantro, etc., a drizzle of olive oil, splash of sherry wine vinegar, twist of cracked black pepper.
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