White Gazpacho

Yield: 4 Servings

INGREDIENTS
1 Cup Blanched Almonds
2 Cloves Garlic, peeled and halved
3 Slices French or Italian Bread, crusts removed
4 Cups Water
4 Teaspoons Orrington Farms Vegetable Base
¼ Cup Fruity Olive Oil
3 Tablespoons White Wine Vinegar
½ Teaspoon Salt, or to Taste
1 cup Seedless Grapes, halved
½ Cup Lightly toasted Croutons

  1. Preheat oven to 350 degrees.  Spread almonds on a cookie sheet and bake until lightly toasted, about 15 minutes. Cool.
  2. In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
  3. In a small bowl, moisten the bread in ¼ cup water and squeeze dry.  Add to the almond-garlic mix and blend.  Add 4 cups stock or water, olive oil, vinegar and salt.  Blend until smooth.  If a fine texture is desired, strain through a medium-fine sieve.  Cover and chill 4 hours or overnight.
  4. To serve, taste for salt and stir in if necessary.  Serve.