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

Ingredients:

  • 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

Method

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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