Almond Gazpacho with Cherries or Grapes - Serves 4

WashingtonPost - Joe Yonan

INGREDIENTS:

• Approx 5 oz day-old country bread, crusts removed and discarded, cubed
• 1 cup slivered almonds
• 2 medium garlic cloves, chopped
• 1/2 tsp kosher salt, or more as needed
• 1.5 cups cold water, or more as needed
• 1/3 cup extra-virgin olive oil
• 1.5 tbsp sherry vinegar, preferably aged, more as needed
• 2 cups lightly-packed baby lettuces, preferably different colors
• 1 cup grapes, OR sweet cherries (pitted and halved), OR cantaloupes and honeydew, for serving
• 1/2 cup chive blossoms or other edible flowers, broken into petals
• Chives, for garnish
• 1/4 cup sliced almonds, toasted, for serving

DIRECTIONS

1) Place the bread in a large mixing bowl and add enough cold water to cover. Let soak for 5 to 10 minutes. Drain the bread, squeezing out the excess liquid, then crumble the soaked bread into a blender.

2) Add the almonds, garlic, salt and 1 cup water to the blender and puree until a smooth paste forms. With the blender running at the highest speed, drizzle the olive oil through the feed tube until emulsified. Add the vinegar and remaining 1/2 cup water, blend briefly, and check the consistency: It should be that of very thick cream or very thin mayonnaise. Add more water, if needed, to thin it out slightly. Taste for seasoning, and add more vinegar and/or salt as needed.

3) Transfer the soup to a pitcher. It will be delicious if you serve immediately, but if you have time, refrigerate it, covered, for at least 2 hours to allow the flavors to develop

4) To serve, pile small heaps of the lettuce in the middle of six soup bowls and top each with flower petals, cherries and a sprinkle of the toasted almonds. Bring the pitcher to the table and pour the soup around the garnish in each bowl.

NOTE: Toast the almonds (meant for garnish) in a small dry skillet over medium heat until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.