On a hot summer’s night we so enjoy having this delicate soup which embraces all the flavours, and is very attractive to look at. Do try it as a change from the conventional gazpacho. You will be pleasantly surprised.

If you are looking for the perfect appliances to make this fantastic recipe, check out a range that we suggest:

Russell Hobbs Master Blender –

Serves 4


-500 ml bread cubes – use baguette, ciabatta loaf, or sliced, crustless, white bread
-375 ml cold water, divided
-80 ml blanched almonds
-1 clove garlic, peeled
-30 ml spring onions, chopped
-1 large English cucumber, peeled and diced
-200 g pitted green grapes
-30 ml extra-virgin olive oil
-20 ml cider vinegar
-5 ml salt


8 pitted green grapes, cut into quarters; 30 ml flaked almonds; 25 ml chopped chives, or micro-herbs


1. Place the bread cubes in a bowl; pour 125 ml water over, to soften.
2. Place the almonds and garlic into a food processor which has been fitted with the double-knife stainless steel
blade. Process until finely ground.
3. Add the spring onion, cucumber, grapes, oil, vinegar, salt, and softened bread to the blender, along with the remaining 250 ml water.
4. Process until smooth. Taste and adjust salt as needed. If you wish to thin the soup, add more water to achieve desired consistency.
5. Serve at room temperature, or chilled.
6. Serve in bowls or glasses, and garnish with quartered grapes, almonds, and chives or micro-herbs.