So I made a really nice almond gazpacho, perfect chilled soup for a humid end of summer day. Did everything right and came together beautifully. Blanched and peeled some organic almonds, used some fresh garlic from the farmers market, added some really nice PX vinegar for some acidity, used Maldon sea-salt, utilized the wonderful homemade baguette for body. Topped with rainbow radishes on the mandolin, some estate grown olive oil from Greece and some chives. Done classically and filled with great ingredients, the flavors were balanced and it tasted like it should have, almonds! Uber fresh and vibrant, it was so clean and refined. It looked fantastic in the bowl with contrasting colors over a bed of velvet smooth white. FOH absolutely hated it. Literally spit it out. I know my palate is good, that soup was awesome. Of course naturally they didn't sell any of it, I assume they didn't even mention it to the guests as we also had a hot soup offered as well. "Gross it tastes like almond-milk soup!" Yeah that's kind of what Spain has been doing for centuries and it's worked for them. "It's so light? Isn't there any meat or something?" No actually it's a light, chilled soup if you want chili there's a Wendy's down the corner. Is it just me or doesn't this type of stuff drive you crazy?!?