Ingredients:
300 g white grapes
100 g bread
2 c chicken stock
150 g almonds
2 tbsp sherry vinegar
4 tbsp olive oil
1 large engligh cucumber
3 large garlic cloves

Blend all ingredients together except for bread. Toast bread and then let it sit in the blended mixture for 5 minutes. Blend ingredients again until the soup is smooth. Let the gazpacho chill in refrigerator for at least 2 hours and adjust seasoning before serving.

Back to menu