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The Caterer

1 white gazpacho from cordoba – by Maria José Sevilla

11 September 2006
1 white gazpacho from cordoba – by Maria José Sevilla

Ingredients

200g (8oz) sweet almonds blanched and skinned
4 garlic cloves peeled
4-5 bitter almonds blanched and skinned
250g (10oz) white bread crusts removed
50ml (2fl oz) olive oil
Sherry vinegar to taste
1 litre (1¾ pint) water
Coarse sea salt
Garnish - white or black grapes cut in half

Method

Pound the almonds garlic and a little coarse sea salt in a large pestle and mortar. Add the bread and continue pounding. Gradually beat in the oil a drop at a time as with hand-made mayonnaise.

Thin the soup by adding the water a little at a time. Be very careful when adding the sherry vinegar as it is rather powerful. Season and refrigerate before serving adding the grapes at the last moment.

Maria José believes a more interesting texture is achieved by pounding the main ingredients in a pestle and mortar though the recipe can be prepared using an electric blender.

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