Almond Gazpacho

Ingredients

  • 200 ml (7 fl oz) almond oil
  • 20 ml ( fl oz) sherry vinegar
  • 100 g ( oz/ cup) blanched almonds
  • ½ garlic clove
  • 1 g (1/32 oz) xanthan gum
  • sea salt flakes

Method

Place all the ingredients and 250 ml (9 fl oz/1 cup) water in an upright blender and blend until smooth. Season with salt. Pass through a fine sieve. Transfer to a cream canister and charge twice. Set aside.