The new POWER LUNCH

Packed with energising fresh ingredients and layers of flavour, these creative twists on the midday meal will fuel and satisfy you all afternoon.

TEXT GENEVIEVE

ALMOND MILK GAZPACHO WITH GREEN GRAPES START TO FINISH: 10 MINUTES, PLUS CHILLING SERVES: 2 Puree 3½ cups unsweetened almond milk; 1 cup baguette cubes with crust removed (½-inch dice); 1 garlic clove, peeled; 1 tablespoon sherry vinegar; and 1½ teaspoons kosher salt in a blender on high speed until very smooth. With the machine running, add ⅓ cup extra-virgin olive oil in a steady stream. Pour through a fine-mesh sieve and stir the solids in the sieve to help the liquid pass through, but don’t press on them. Discard the solids. Refrigerate the soup until very cold, at least 1 hour and up to 2 days. Before serving, taste and add more vinegar and salt if desired. Top with 12 seedless green grapes, sliced, and 2 tablespoons flat-leaf parsley; drizzle with…

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Shape Singapore (Digital) - 1 Issue, August/September 2019

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