Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
125 ml milk
100 g crusty bread (2 days old)
350 g green seedless grapes (peeled)
200 g blanched almonds (lightly toasted)
2 cloves garlic (peeled)
100 ml olive oil
1 tblsp sherry vinegar
500 ml cold water
salt to taste
finely sliced blanched almonds
finely sliced green seedless grapes (peeled)
sprig of dill
handful of crushed ice
Place the bread in a dish which will hold it in a single layer, and pour the milk over. Leave until the milk has been absorbed.
Transfer the soaked bread to a blender and add the toasted almonds, peeled grapes, garlic, sherry vinegar, oil, half the water and a little salt. Process until smooth.
Check the consistency and add more water until you get a soup-like consistency. Adjust the seasoning.
Adjust the seasoning. Chill the soup until very cold, leave overnight.
To Serve: Mix through some crushed ice.
Serve the soup in individually chilled bowls, garnished with some finely sliced and peeled grapes, a sprinkle of shaved almonds topped with a Dublin Bay prawn, a sprig of dill and two croûtons on the side.