White gazpacho

This is a refreshing light soup and to be served chilled. If you omit the yoghurt – you can make a vegan option.


  • 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