This white gazpacho is a really refreshing starter on warm summer evenings. It uses bread, which the Spanish use a lot in their cooking.
180g blanched almonds 450g loaf white bread, thickly sliced with crusts removed 1-2 cloves garlic, crushed 2 eggs 280ml olive oil 140ml white wine vinegar Seasoning Small bunch of white seedless grapes
Place the almonds in a bowl and cover with boiling water. Leave to soak for about 30-45 minutes. Cut the bread into cubes, place in a bowl and cover with 1 litre cold water.
Drain the almonds and place them in a food processor or blender with the garlic. Process to a smooth paste. Add the eggs and blend well. With the machine running add the oil in a thin steady stream. Drain the bread, wringing it out with your hands, and reserve the water. Add the bread to the food processor and puree. Add vinegar and seasoning and transfer to a mixing bowl.
Gradually add the water, stirring constantly to the desired consistency. The soup should be as thick as single cream. Cover the soup and chill for at least 4 hours or overnight in the fridge. Garnish the soup with halved grapes to serve.
