Almond Gazpacho with Grapes

RH Staff

Yield: 8-10 servings.

4 thick slices of bread with crust removed
5 oz. almonds, lightly toasted
2 cloves garlic
1/2 cucumber, peeled and deseeded
1 cup extra virgin olive oil
2 oz. sherry vinegar
3 tsp. salt
1/2 tsp. pepper
1 1/2 quarts water
1 cup green California seedless grapes, washed and cut in half

Soak bread in water for approximately one hour. Squeeze some of the water from the pieces of bread and place in a blender. Add almond, garlic and cucumber. Process to a smooth consistency, adding water if needed. Slowly add oil, then vinegar, salt and pepper. Add remaining water as needed to get proper thickness. Check seasonings for salt, pepper and vinegar. Chill. Ladle into serving bowls and top each portion with grapes.

Recipe Provided By: Nell's Restaurant, Seattle.