This simple soup doesn't slack on taste. With almonds and seedless grapes, this isn't your ordinary gazpacho!
things you'll need.
1 Cup Blanched Whole Almonds
2 Garlic Cloves (minced)
1/2 Cup Sherry Vinegar
4 Ice Cubes
1 Cup Extra Virgin Olive Oil
20 Seedless grapes (halved and frozen)
Grated zest of 2 lemons
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 Cup Blanched Whole Almonds
instructions Put the almonds in a small saucepan, cover with cold water, and bring to a boil. Turn off the heat and let stand for 10 minutes, to soften slightly.
ingredients 2 Garlic Cloves (minced) 1/2 Cup Sherry Vinegar 4 Ice Cubes 1 Cup Extra Virgin Olive Oil Sea Salt
instructions Drain the almonds, transfer to a blender, and add the garlic, vinegar, and 4 cups cold water. Blend until smooth, about 1 minute. With the motor running, add the ice cubes, then add the olive oil in a slow, steady stream, blending until thoroughly combined. Season with salt, and refrigerate until chilled.
ingredients 20 Seedless grapes (halved and frozen) Grated zest of 2 lemons
instructions Divide the grapes and zest between four small bowls, pour the soup over, and serve.