Chill out with this simple gazpacho soup that is the perfect antidote to a hot summer's day.


  • 100g piece day-old rustic bread, crusts removed
  • 3 cloves garlic, crushed
  • 240g (1 1/2 cups) whole blanched almonds
  • 80ml (1/3 cup) sherry vinegar (see note)
  • 100ml extra virgin olive oil
  • 175g (1 cup) seedless green grapes, thinly sliced
  • 45g (1/3 cup) slivered almonds, roasted


  1. Soak bread in a bowl of water, drain, then squeeze bread to remove excess moisture.
  2. Process soaked bread, garlic, whole almonds and 375ml (1 1/2 cups) water in a food processor until very smooth. Transfer to a large bowl or container, stir in vinegar, oil and 500ml (2 cups) water, then season with salt and pepper. Cover and refrigerate for 4 hours or until well chilled.
  3. Ladle soup among bowls. Scatter with grapes and slivered almonds.