Ingredients

Method

• 2 leeks, chopped
• 2 onions, chopped
• 2 garlic cloves, chopped
• 4 T almonds, blanched
• 3 slices white bread, soaked in La Motte Sauvignon Blanc
• 1 cucumber, peeled
• 1 avocado
• Fresh basil, a handful
• 1 lime, juiced
• 1 T sherry vinegar
• 4 T olive oil
• 1⁄2 cup sour cream
• Sea salt, to taste

Method

Ingredients

Sauté chopped leeks, onions and garlic in a pan over a low heat until translucent, then chill.

Place the leek mixture, the blanched almonds and the slices white bread soaked in La Motte Sauvignon Blanc (squeeze out the wine) in a blender.

Blend, then add the peeled cucumber, the avocado, basil, the juice of the lime, sherry vinegar, olive oil and sour cream, blending well after each addition. Season with salt.

Pass through a sieve and chill before serving.

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