Chef Vicky Ratnani's

Summer Gazpacho

Ingredients
2 stalks  spring onions
2 medium cucumbers, peeled and deseeded
1 green apple
1 green  bell pepper
12 grapes
6 mint  leaves
1/2 bunch parsley
1 tsp chives, chopped
1 tsp lemon juice
2 slices dry  bread, crust  removed
15 almonds, peeled
90 ml white wine  vinegar
1/3 cup baby  spinach leaves, blanched and chopped
1 tbsp  olive  oil
60 g sugar

Method
Peel and prep  all the vegetables. Wash and dry  the mint  leaves. Blend  at high speed  until  smooth. Serve chilled.