• This almond gazpacho with grapes has some highly unsual flavour combinations, but the end result is a refreshing summer soup that is served chilled. It is dairy free, vegetarian, rich and delicious!

    Serve it as a side or starter for a summer lunch. Your guests will be pleasantly surprised by something they’ve probably never tasted before.

    Almond gazpacho with grapes

    Serves: 4
    Cooking Time: 45 mins + 4 hrs, to chill


    • 1L (4 cups) vegetable stock, warm
    • 150g blanched almonds
    • 80ml (1/3 cup) olive oil + extra, to drizzle
    • 1 (10g) baby leek, finely chopped
    • 15ml (1 tbsp) red wine vinegar
    • 5ml (1 tsp) garlic, finely chopped
    • 6 (165g) slices white bread
    • To serve

    • 24 (190g) green grapes, halved
    • 60ml (¼ cup) flaked almonds, toasted
    • ground pink peppercorns (optional)
    • handful chopped chives, to garnish
    • baguette (optional)



    Place the vegetable stock, almonds, olive oil, baby leek, red wine vinegar and garlic in a pot. Bring to a boil and simmer, 5 minutes. Remove the crusts from the bread and discard. Add the bread to the warm mixture. Set aside until needed, 15 minutes.


    Transfer the mixture to a food processor and blitz until smooth, 3 – 5 minutes. Strain through a sieve to remove any large lumps. Refrigerate, at least 4 hours or overnight.


    Top the chilled soup with a drizzle of olive oil, the halved grapes, toasted flaked almonds, ground pink peppercorns and chives. Serve with a baguette on the side, if desired.


    Cook's tip: Toast the flaked almonds by frying in a dry pan over medium heat, 3 – 5 minutes. Shake the pan regularly to ensure even browning.