peeled and chopped (I added a small amount of lemon cucumbers)
1 cup green seedless grape
washed
14 cup almond butter
14 cup slivered almonds (I used whole and save the slivered almonds for garnish)
3 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
1 garlic clove
peeled and chopped
12 teaspoon kosher salt
sliced grapes
green and red
slivered almonds (toasted or raw-your choice)
fresh herb (flat leaf parsley
chives
cilantro
etc.)
extra virgin olive oil
for drizzling
sherry wine vinegar
for drizzling
cracked black pepper
Instructions
Place all the ingredients in a blender and puree until smooth.
Pass the pureed mixture through a fine mesh strainer to remove the pulp.
<<I skipped this step.
It's your choice whether to pass the pureed mixture through a strainer or not.
Press the pulp through the strainer using the bottom of a ladle.
Transfer the gazpacho to a covered container and chill the gazpacho well before serving.
To serve: ladle the soup into shallow bowls and garnish with a few grape slices, slivered almonds, minced fresh herb such as parsley, chives, cilantro, etc., a drizzle of olive oil, splash of sherry wine vinegar, twist of cracked black pepper.