White almond gazpacho with grapes
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Prep Time: | 30 minutes, plus chilling time |
Ingredients
- 200 g Almonds, oven-roasted and skinned
- 1/2 loaf Ciabatta, crust removed
- smoked salt, for sprinkling
- For drizzling sherry
- For serving Serrano ham
- For serving Seedless white grapes
- For serving Seedless red grapes
- 1 L iced water
- 2/3 cup extra virgin olive oil, plus extra for drizzling
- 2 garlic cloves, peeled
- 2 tsp white wine vinegar
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Cooking Instructions
- Tear the ciabatta into chunks and soak in the white wine vinegar.
- Grind the almonds and garlic in a blender. Squeeze out the excess liquid from the bread and add to the blender. Pulse again, adding the olive oil.
- Spoon the mixture into a large jug. Stir in a little iced water at a time, until you get the desired consistency. Chill until ready to serve.
- Divide between four bowls. Halve the grapes and scatter over the gazpacho, top with torn ham, drizzle with sherry and olive oil and scatter with smoked salt.
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