White Gazpacho

Name: White Gazpacho
Yield: 4 - 6 Servings
Ingredients: Soup; 1/2 cup (125 mL) blanched whole almonds; 1 1/4 cups (310 mL) seedless green grapes halved; 1 green apple peeled; cored and diced; 2 tbsp (30 mL) pine nuts; 1 garlic clove finely chopped; 3/4 cup (180 mL) Milk; 2 tbsp (30 mL) sherry vinegar; 1 1/2 cups (50 g) crustless bread cubes; Garnishes; 1/3 cup (80 mL) 35% Cream; 3 tbsp (45 mL) toasted sliced almonds; 3 tbsp (45 mL) peeled cucumber in small dice; Olive oil

Not all gazpacho are red! This variation is both beautiful and delicious.

Prep: 15 min
Refrigeration: 2 h

Yields 4 - 6 Servings

Ingredients

Soup
1/2 cup (125 mL) blanched whole almonds
1 1/4 cups (310 mL) seedless green grapes halved
1 green apple peeled, cored and diced
2 tbsp (30 mL) pine nuts
1 garlic clove finely chopped
3/4 cup (180 mL) Milk
2 tbsp (30 mL) sherry vinegar
1 1/2 cups (50 g) crustless bread cubes
Garnishes
1/3 cup (80 mL) 35% Cream
3 tbsp (45 mL) toasted sliced almonds
3 tbsp (45 mL) peeled cucumber in small dice
Olive oil

READY FOR REWARDS?

Preparation

Place the first 7 ingredients and half the bread cubes in a blender.

Pulse, then blend at high speed for 90 seconds. If necessary, add more bread to adjust the consistency. The mixture should be thick but pourable.

Pass through a strainer, pressing the mixture with the back of a small ladle. Discard solids and refrigerate the liquid at least 2 hours.

Add cream and season to taste with salt and pepper. Serve the gazpacho in chilled soup bowls, garnished with sliced almonds, diced cucumber and a drizzle of olive oil.