Recipes
Preparation
In a mixing bowl mash together almonds, garlic and salt to form a paste. Add the milk soaked bread and then the oil bit by bit, beating the mixture into the consistency of thick mayonnaise. Remove to a bowl , slowly add the vinegar and the water stirring constantly until you have a smooth but light soup. Refrigerate overnight. Serve the soup very cold garnished with the grapes.
White Gazpacho
Ingredients
1 large wholemeal pita round
125g raw peeled almonds
2 cloves garlic
salt
120 g crumbled sourdough bread soaked in 1 cup of milk
12 tbs virgin olive oil
2 tablespoons sherry wine vinegar
2 cups water
Garnish: 200g seedless small grapes
Serves 4-6