White Gazpacho
Chef Michelle Bernstein makes white gazpacho.
White Gazpacho
We Also Love
- Comments()
The Martha Stewart Show, September Late Summer 2006
- Yield Serves 6 to 8
Add to Shopping List
Ingredients
- 1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish
- 1 clove garlic
- 1/2 shallot, peeled
- 2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish
- 2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish
- 1 tablespoon fresh dill, plus 2 tablespoons, for garnish
- 1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sherry-wine vinegar
- 2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado
Directions
- Working in batches, place 1 1/2 cups almonds, garlic, shallot, 2 cups cucumber, 2 cups grapes, 1 tablespoon dill, stock, oil, vinegar, and sherry in the jar of a blender, puree until smooth, about 1 minute. Chill for 1 hour or until ready to serve.
- Place equal amounts chopped almonds, cucumber balls, sliced grapes, and remaining 2 tablespoons dill in 6 to 8 chilled, individual bowls. Pour soup over the garnishes, and serve.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
Be the first to write a review.