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10 minutes

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15 minutes

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15 minutes

White almond gazpacho with grapes and Serrano ham

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus chilling time

Ingredients

1/2 loaf ciabatta, crust removed
1/4 cup white wine vinegar
200 g oven-roasted almonds, skinned
2 cloves garlic, peeled
2/3 cup extra virgin olive oil, plus extra for drizzling
1 litre iced water
Red and white grapes, for serving
Serrano ham, for serving
Dark sweet sherry, for drizzling
Smoked salt, for sprinkling

Method

Tear the ciabatta into chunks and soak in the white wine vinegar.

Grind the almonds and garlic in a blender. Squeeze out the excess liquid from the bread and add to the blender. Pulse again, adding the olive oil.

Spoon the mixture into a large jug. Stir in a little iced water at a time, until you get the desired consistency. Chill until ready to serve.

Divide between four bowls. Halve the grapes and scatter over the gazpacho, top with torn ham, drizzle with sherry and olive oil and scatter with smoked salt.

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Patatas bravas

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Roast cauliflower croquettes

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Samoosas

White almond gazpacho with grapes and Serrano ham

White almond gazpacho with grapes and Serrano ham

Ingredients

Method