Almond gazpacho with grapes – Food & Home Magazine

Ingredients

• 1L (4 cups) vegetable stock, warm
• 150g blanched almonds
• 80ml (1/3 cup) olive oil + extra, to drizzle
• 1 (10g) baby leek, finely chopped
• 15ml (1 tbsp) red wine vinegar
• 5ml (1 tsp) garlic, finely chopped
• 6 (165g) slices white bread
• <h3>To serve</h3>
• 24 (190g) green grapes, halved
• 60ml (¼ cup) flaked almonds, toasted
• ground pink peppercorns (optional)
• handful chopped chives, to garnish
• baguette (optional)