Serves 4 ”An almond gazpacho is a cold soup that tastes wonderful with Picota cherries.” Ingredients 60g Crustless, day-old white bread, in rough pieces 750ml Water 250g Blanched whole almonds 1 Garlic clove, chopped 12 Tablespoons extra virgin olive oil 3 Tablespoons sherry vinegar, or to taste Sea salt 20 Picota cherries, pitted 3 Sprigs of mint, leaves removed and chopped
Method 1. Soak the bread in water for 15 minutes or until the pieces are soggy. 2. Put the softened bread and the water into a food processor with almonds, garlic and olive oil and blitz until smooth. 3. Season to taste with sherry vinegar and crushed sea salt. 4. Transfer to a lidded container and refrigerate until soup is well chilled (2-3 hours) Chill the cherries at the same time. 5. To serve ladle into soup bowls, and dived the cherries between them, drizzle with a little olive oil and a scattering or mint leaves. Recipe from José Pizarro - chef patron of the Brindisa tapas restaurants