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.
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
