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White Gazpacho

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.



  • 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


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.


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