Chilled Almond and Olive Oil soup with Grapes

Cook time 1 hour 45 mins
Servings 4 as an entree


100g stale sourdough bread, crust removed & cut into large chunks
400ml water
120g whole blanched almond
1 clove garlic, crushed into a paste
1 Lebanese cucumber, peeled and deseeded
120ml extra virgin olive oil
1 tbs. sherry vinegar
Good pinch salt
8 red grapes cut in half
4 very thin slices of Jamon Serrano (optional)
Extra virgin olive oil, garnish


Chilled Almond and Olive Oil soup with Grapes


Soak the bread in the water for 15 minutes.

Place almonds, soaked bread and garlic in a blender and blend for 30 seconds to mill into a course crumb. Now add the cucumber. Blend again until a fine paste forms. With the blender still running, drizzle in the remaining water, extra virgin olive oil and vinegar. Season the soup with salt. Pass through a fine sieve and then place in fridge to chill completely. This can be made up three days ahead of time.

Place a few halved grapes in the centre of four small bowls along with a few pieces of Jamon. Pour soup around the garnish and finally drizzle with extra virgin olive oil.