Try this refreshing recipe variation of the chilled Spanish classic, Gazpacho. Garlic adds healing power to this cooling soup loaded with beneficial enzymes that are so good for us. Try it and see!
2 cups raw almonds
2 cups water
1 pound organic seedless green grapes
Juice of 1 lemon
2 cucumbers, chopped
1 clove garlic
sea salt, freshly-ground black pepper, to taste
1. Soak the almonds in water overnight, then drain and blend in a blender with the 2 cups of water. Strain liquid through a cloth to use for this recipe, and save the pulp for another use.
2 Place the rest of the ingredient in a blender and puree them, set a few grapes aside.
3. Serve chilled with the reserved grapes, halved, for garnish.