We’ve gone cold soup crazy this month. This particular variety is based on the classic Ajo Blanco but with the cheeky addition of cucumber and watercress.

Almond & Grape Gazpacho

Preparation time: 15 minutes plus a few hours for chilling (the soup)
Cooking time: 10 minutes
Skill level: Easy
Serves: 4 starters, 2 mains


  • 2 1/2 cucumbers – cut into 1″ dice – reserve some for garnish (but cut it smaller)
  • seedless green grapes – 150g – reserve some for garnish
  • blanched skinned almonds – 125g – reserve some for garnish
  • garlic – 2 cloves
  • stale white bread – crust removed – 75g
  • 4 spring onions – roughly chopped
  • watercress – 100g
  • cold water – 120ml
  • olive oil – 80ml
  • white wine vinegar – 80ml
  • s & p

Soak the stale bread in water for 5-10 minutes and squeeze dry.

Boil the garlic in water for 10 minutes and drain.

Place all the ingredients in a food processor and blend until very smooth, season and transfer to a suitable bowl.

Chill for at least 2 hours.

Almond & Grape Gazpacho

Ladle into bowls and garnish with finely chopped cucumber, grapes and almonds.

Verdict: Pretty flippin’ good. Not at all sweet or grapey as I feared. More cucumber and garlicy. As gazpacho goes, this is almost as delicous as the classic tomato variety. Try it, you’ll like it!

Drink: A bottle of Nicolas £3.99 screw-top red, muy gustoso.

Entertainment: Spain running Spanish rings around the Russians in Euro 08. We do football on a supremely occasional basis. And not a glass of Carling in sight.

1 Comment

  1. Looks like my kind of soup. Will try it before the end of summer!

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