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Deliciously refreshing, Marcus Wareing's white gazpacho makes a wonderful canapé or amuse-bouche. An unusual blend of grape, cucumber, yoghurt and almonds, this smooth shot is wonderfully seasoned with garlic, sherry vinegar and a hint of chilli.
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Peel the roasted garlic cloves and push through a garlic crusher. Cut the sourdough bread into cubes, halve the grapes and dice the cucumber - add all of the prepared ingredients to a large bowl
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
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White gazpacho
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