Almond gazpacho with grapes

October 10, 2016 (Last Updated: November 15, 2016)
Almond gazpacho with grapes recipe

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.

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