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Chilled almond soup

Ross Burden from Good Food Live
Ross Burden's classic Spanish recipe for a cold almond soup makes a perfect starter for a hot summer's day

Chilled almond soup

Method

1. Sprinkle the bread with water, then squeeze dry.

2. Place the bread, garlic, olive oil and a pinch of salt in a food processor. Add the sherry vinegar, ground almonds and 150ml of cold water.

3. Blend the bread mixture until smooth. Slowly mix in the remaining water to make a smooth soup.

4. Cover and chill until cold. Pour into 4 soup plates and top with halved grapes and ice cubes. Serve.

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Serves: 4

Prep: 20 min, plus chilling time

Ingredients
250g stale white bread
2 garlic clove, peeled
50ml Olive oil
pinch of Salt
30ml sherry vinegar
100g ground almonds
600ml cold water
250g white grapes, halved and seeded