Fresh Pear & Almond Gazpacho

 

4 Pears, seeded and chopped, some slices reserved for garnish

1 English cucumber, peeled and diced, ¼ cup reserved for garnish

1/2 cup toasted almonds

1-2 cloves garlic

1 small shallot, diced

2 Tbl Spanish Sherry Vinegar

3 Tbl Extra Virgin Olive Oil

½ cup to 1 cup cold water

Sea salt and freshly ground pepper to taste

 

Place all ingredients into the pitcher of a blender and blend until smooth. Add enough water and juice to make consistency of choice, but make sure you don’t dilute the flavor. Season with salt and pepper and refrigerate to chill the soup. Before serving, garnish with reserved cucumber, pear and you can also add croutons for a crunch.