California Almond Gazpacho
Place garlic (be warned 1 clove alone is enough to give a noticeable kick!), almonds and breadcrumbs in the processor with the vinegar, olive oil and a little salt. Process, adding a few tablespoons of water until you have a paste. Keep the motor running and trickle in the rest of the water. Transfer to a soup tureen and stir in the grapes.
Chill the soup for at least an hour before serving. Stir, then taste and adjust seasoning, adding a touch more vinegar if necessary to enhance the flavours (though not enough to make it vinegary). Dust lightly with paprika, or scatter with fennel, dill or chives just before serving, if you wish.
To serve (optional):
Per serving for 6 servings:
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
Soups, Salads & Dressings RecipesAlmond Tabbouli Salad Almond-Citrus Salad Antioxidant, Quinoa Salad with Toasted Almonds California Almond Gazpacho Crunchy Tostada Salad Curried Butternut Squash Soup with Almonds Curried Lentil, Sausage and Almond Soup Curried Pumpkin Soup Farmers Market Vegetable Salad Fast Break Green Salad Harmonious Heart Healthy Hummus Mediterranean Barley Almond Salad Moroccan Couscous Salad Pesto Antipasto Salad Roasted Chicken Salad with Almonds & Cherries Roasted Sweet Garlic and Almond Soup Spanish Almond-Onion Soup Steak Fajita Salad with Seasoned Almonds Vegan Cream of Broccoli Soup