Almond Gazpacho

Ever since I saw Padma Lakshmi do the sexy-foodie ‘ummmm’ cliché after eating almond gazpacho on her show, I’ve wanted to make it. For the record, I don’t trust skinny female foodies, especially not supermodel ones, but even her lack of originality and expression (compounded no doubt by a lifestyle of inadequate nutrition) did not manage to affect
how deliciously good this soup looks. And it’s all whizzed together raw, can be made the previous day and served out of the fridge when you need it – a truly super soup.

Ingredients:
½ cup whole blanched and peeled almonds
1 cup stale white bread, no crust
2 or 3 tablespoons of apple cider vinegar
2 cups cold water
2 big garlic cloves
Salt to taste

Garnish with:
•       A few slivers of toasted walnuts
•       Big grapes

• Parsley or chives

Method:Soak the bread for 5 minutes. Now, grind the almonds, salt and garlic
until it’s pasty and smooth. Squeeze the bread and add to the
processing. Put the entire mass into a larger bowl and with the hand
blender on, add the olive oil in a thin stream so that it all
emulsifies nicely. Add vinegar or wine next and then water. Check for
salt. Serve in individual bowls or glasses and garnish with slivered
walnuts or almonds toasted and a couple of grapes. A dash of green
Tabasco or gin will also not go amiss.