Ingredients
- 1 cup almonds blanched, sliced and toasted
- 3/4 cup seedless green grapes, halved
- 2 tablespoon sherry vinegar
- 6 tablespoon fruity extra virgin olive oil
- 1 tablespoon small clove garlic, peeled
- 2 1/2 cup water
- 1/2 cup white bread small diced, crusts removed (from approximately 2-3 slices of bread)
- 1 tablespoon , plus 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Preparation
Baking Directions:
Place all ingredients except the bread cubes in a blender and puree until smooth.
Add the bread cubes and puree for 1 minute.
Transfer to a bowl, cover, and transfer to the refrigerator to chill for up to 3 hours.
Serving Directions:
Divide the white gazpacho among 4 shallow soup bowls.
