White gazpacho

White gazpacho

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

This is one of my favourite light lunches. It has substance from the almonds and bread, a fresh zing from the garlic and cucumbers. If you can’t find verjuice, you could use half the amount of apple-cider vinegar or white-wine vinegar. I always find the Lebanese (short) cucumbers the sweetest and juiciest for this recipe, but telegraph (long) cucumbers will also work nicely. If you don’t have almond oil, a drizzle of olive oil is a great alternative.

Ingredients

Quantity Ingredient
350g activated almonds, flaked
450g sourdough bread, torn into pieces
5 garlic cloves
1 pinch sea salt
350ml extra-virgin olive oil
150ml verjuice
375g lebanese (short) cucumber, peeled
625g white grapes, halved
almond oil for drizzling

Method

  1. Blitz the almonds to a fine texture in a food processor or blender. Add the remaining ingredients, except the grapes and almond oil, and blend to a smooth paste. Transfer the gazpacho to the refrigerator.
  2. Serve chilled with a garnish of grape halves and a drizzle of almond oil.

Medicinal Benefit

  • Almonds are full of cholesterol-friendly monounsaturated fatty acids, plus vitamin E for healthy skin, and B complex vitamins for muscle growth. Cucumbers are high in antioxidants and vitamins A, C and K; vitamins A and K are fat-soluble and can be stored in the body for long periods. As well as vitamin K’s role in blood clotting, it also plays a part in preventing tooth decay and osteoporosis.
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