Serve ice cold as it is or with grilled seafood as an accompaniment. It’s rich, yet light and indulgent.
Serves: 6
Preparation time: 10 minutes
Ingredients
- 250g blanched almonds
- 1 clove garlic peeled
- 1 white onion peeled and diced
- 200g white grapes, washed
- 80g sourdough bread, crusts off
- 4 tbsp Xeres vinegar
- 2 tbsp crème fraiche
- 100ml extra virgin olive oil
- Salt and piment d’Espelette or chilli powder
Method
- Soften the bread with a little cold water then put in a blender with all the ingredients except for the chilli and oil.
- Purée until smooth, adding cold water if necessary.
- Then continue to blitz and drizzle in the olive oil.
- Check seasoning and chill until needed.
- To serve, pour into glasses or pottery soup bowls, drizzle with a little oil and dust with chilli powder.
