Almond Gazpacho

• Produce

  • 1 Cucumber, medium
  • 2 Garlic cloves
  • 250 g Grapes, seedless green

• Baking & Spices

  • 1 Sea salt and freshly ground pepper, Fine

• Oils & Vinegars

  • 2/3 cup Olive oil, Extra Virgin
  • 2 tbsp Sherry vinegar

• Nuts & Seeds

  • 200 g Almonds

• Bread & Baked Goods

  • 2 cups Crust less white bread

• Liquids

  • 3 cups Water

• Other

  • ¼ teaspoon piment d' Espelette

Found on aupetitgout.com

Description

Ingredients

• 2 cups crust less white bread
• 200 gr slivered blanched almonds
• 250 g seedless green grapes
• 1 medium cucumber, peeled, halved lengthwise, and seeded
• 2 garlic cloves
• 3 cups ice-cold water
• ⅔ cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• Fine sea salt and freshly ground pepper
• ¼ teaspoon piment d Espelette

Directions

• Soak the bread in a bowl of cool water for 1 minute, then drain, squeezing out as much water as possible.
• Transfer the bread to a food processor and add the almonds, grapes, cucumber, and minced garlic. Start processing and gradually add the ice water, ⅔ cup of olive oil, the vinegar, salt and pepper to taste. Puree until you have a smooth and velvety mixture.
• Pass the soup through a fine sieve into a bowl. Cover and refrigerate for at least 3 hours, or overnight. Just before serving, heat the remaining 2 teaspoons of olive oil in a small saute pan over medium heat and cook the sliced garlic until golden and crispy, about 3 minutes. Add the reserved almonds and toast for a minute or two. Ladle the chilled gazpacho into individual bowls. Sprinkle with the fried garlic and almonds, and piment dEspelette, add a drizzle of olive oil, and serve immediately.