White Gazpacho Gazpacho Recipe With Almonds & Grapes - The Nibble Webzine Of Food Adventures White Gazpacho Gazpacho Recipe With Almonds & Grapes
 
 
 
 
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White Gazpacho Gazpacho Recipe With Almonds & Grapes

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[1] Ajoblanco, white gazpacho (photo © Foods From Spain).


[2] Almond and grape white gazpacho with anchovy and poached grape garnishes (photo © Jules Stonesoup | CC By NC 2.0 License).

  Before summer ends, make gazpacho: high in taste and vegetable quota, low in calories. Get the ripest tomatoes, crisp cucumbers and other favorite vegetables such as green onions and red peppers; toss them into the blender or food processor with fresh herbs and vinegar to taste and adjust the seasoning with salt and pepper. You can even leave out the olive oil.

The recipe doesn’t matter: In Spain, home of gazpacho, there are as many recipe variations of the chilled soup as you can count.

Don’t like tomatoes or bell peppers? Make white gazpacho. Here’s a recipe from chef John Fraser at Dovetail, a top New York City restaurant, that doesn’t rely on summer produce and can be made year-round. It’s not the lowest calorie gazpacho, but you can substitute fat-free yogurt Greek yogurt.

December 6th is National Gazpacho Day and May is National Gazpacho Aficionado Month.
 
 
WHITE GAZPACHO FROM DOVETAIL

Ingredients For 6 Servings

  • ¼ cup whites of leeks, sliced thin and washed
  • 3 slices white sandwich bread, crusts removed
  • 10 green grapes, washed
  • ¼ cup blanched almond slivers
  • 1½ tablespoons sherry vinegar
  • 2 cups cucumbers
  • ½ cup English cucumbers, peeled and juiced
  • ½ tablespoon sour cream
  • ¼ cup extra virgin olive oil
  • 2 cups cold water
  • 1 tablespoon salt, plus more as needed
  •  
    Garnishes

  • Fresh dill, slivered almonds, julienned leek tops.
  • Droplets of a dark green oil (certain olive oils, avocado oil or homemade parsley oil, a blend fresh dill or parsley with a bit of olive oil.
  •  
    Preparation

    1. Sauté leeks in a medium-size pan over medium-low heat until translucent and tender. Chill in the fridge.

    2. Combine all ingredients in a food processor or blender; purée until smooth.

    3. Season with salt to taste.

    4. Pass through a fine mesh sieve or chinois. Plate, garnish and serve cold.
     
     
    WAYS TO DRESS UP YOUR GAZPACHO

  • COCKTAIL: Serve in a cocktail glass with a stick of celery, like a Bloody Mary.
  • VODKA: Add a tablespoon of vodka (or gin or Tequila) for Bloody Mary gazpacho.
  • SEAFOOD: Add cooked shrimp, a large sea scallop/several bay scallops or some crabmeat to make for a seafood soup.
  • PASTA SALAD:Toss over cold pasta.
  • COCKTAIL SHOT: Turn extra gazpacho into a full-blown cocktail shot, called a gazpachito (recipe).
  •  
     
    SPECIALTY GAZPACHO RECIPES

  • Avocado gazpacho recipe.
  • Melon gazpacho recipe.
  •  
     
    GAZPACHO ADDS TO YOUR VEGGIE COUNT

    Even a small amount of soup can add another portion of veggies to your daily intake.

    How many fruit and vegetable servings do you need each day? The government’s prior “five a day” recommendation has been modified based on age, gender and physical activity.

    Use this fruit and vegetable calculator from the Centers For Disease Control to calculate your personal requirements.
     
     
    > THE HISTORY OF GAZPACHO
      

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