Green gazpacho with edible flowers

Ingredients:

• 1 cucumber, sliced
• 1.5 cups seedless white grapes
• 1 small green bell pepper, chopped
• 2 green onions, chopped
• 1 clove of garlic
• 2 cups cubes of country bread, crusts removed
• 1/4 cup blanched almonds
• 1/4 cup olive oil + extra for drizzling
• 2 tablespoons white wine vinegar
• Edible flowers, for serving

Preparation:

1. In a blender, blend the cucumber, grapes, bell pepper, green onion, garlic, bread, almonds, 1/4 cup water, olive oil, vinegar, and 1 teaspoon salt on high speed until smooth, at least 1 minute. Transfer to a bowl and refrigerate for 1 hour.
2. If necessary, thin the gazpacho with 1-2 tablespoons of cold water and add salt. Ladle the gazpacho into small bowls and drizzle with olive oil. Sprinkle with edible flowers.
   
   
   Note
   
   Edible flowers are often sold in assorted varieties. Try each flower individually to see which you like best. Some are more pungent than others. Buy only those flowers that are labeled as edible..