| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
0 mins |
5 Adults |
A refreshing light soup and to be served chilled. Substitute the yoghurt for a dairy free option to make a vegan option!
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 2 slices of white sourdough bread
- 200ml water
- 50g toasted almonds, slivered
- 100g green grapes
- 1 teaspoon of sea salt
- 1 tablespoon of Fussels Garlic Rapeseed Oil
- 3 tablespoons of Fussels Extra Virgin Rapeseed Oil
- 50g natural yoghurt
- 2 teaspoons of sherry vinegar
- 1 medium cucumber
Method
Soak the almonds and bread in the water for 20 minutes.
Blend all the ingredients together.
Chill for at least an hour and serve in glasses topped with a little more oil, sliced grapes and almonds.
