White gazpacho

PT15M

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Ingredients

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1
Peel the roasted garlic cloves and push through a garlic crusher. Cut the sourdough bread into cubes, halve the grapes and dice the cucumber - add all of the prepared ingredients to a large bowl
2
Mix in the water, yoghurt and almonds and leave overnight to marinate in the fridge
3
Blitz well in a blender, then pass through a fine sieve
4
Adjust the seasoning to taste using the salt, chilli flakes and sherry vinegar and serve ice cold
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