White gazpacho soup

Ingredients

• 250g/9oz whole blanched almonds

• 500ml/18fl oz iced water

• 80g/3oz white bread, cubed, crusts removed

• 2 garlic cloves, roughly chopped

• 50ml/2fl oz olive oil

• 50ml/2fl oz sherry vinegar

• salt and freshly ground black pepper

• 150g/5oz golden raisins

Preparation method

1. Place the almonds into a food processor and blend until ground as fine as possible.

2. Add 50ml/2fl oz of the water and blend to a paste.

3. Add the bread and garlic and blend again.

4. With the blender motor running, gradually add the remaining the water.

5. With the motor still running, gradually add the olive oil.

6. Add the sherry vinegar and season, to taste, with salt and freshly ground black pepper.

7. To serve, divide the soup among four bowls and sprinkle a few raisins over each.