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
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