White Gazpacho

Name: White Gazpacho
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 50 g White bread; 60 ml Milk; 1/2 Garlic clove; 20 g Almond kernels without skin; 30 g Grapes; 100 ml Mineral water; 1 TABLESPOON Sherry Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few drops of grape seed oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

50 g White bread
60 ml Milk
1/2 Garlic clove
20 g Almond kernels without skin
30 g Grapes
100 ml Mineral water
1 TABLESPOON Sherry Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few drops of grape seed oil

Directions

1
Remove the crusts from the bread and cut into 1 cm cubes. Soak 40 g bread cubes in the milk. Chop garlic and almonds. Puree the soaked bread cubes, garlic, almonds, water and vinegar in a tall container and chill for 1 hour. If the soup becomes too thick, add some water.
2
In the meantime, roast the remaining bread cubes in a pan without fat on all sides and let them cool down on a tray. Season soup with salt and pepper. Wash and halve the grapes. Garnish croutons, grapes and grape seed oil