At the request of a recent guest: Our infamous White Gazpacho! Enjoy! (hint: if you click share it will save this recipe to your wall and you won’t lose it!) When we first saw this – No Way – one of those recipes that was impossible to determine whether it would taste good or not. This was a challenge laid down by some of our Almost Famous Guests. We had made them gazpacho previously, you know the tomato kind, from the delicious heirlooms we can get here in #Calistoga. When they called the next year….”We’re only coming if you will make some of that delicious White Gazpacho.” “What?” A fun and interesting journey. FOR THE GAZPACHO: 3 large garlic cloves 2 cups diced stale bread, crusts removed 2 cups peeled, fried and salted Marcona or whole blanched almonds 1 cup white seedless grapes, halved 1 cup red seedless grapes, halved Salt 1 1/2 cups extra virgin olive oil 1 1/2 to 2 tablespoons sherry vinegar FOR GARNISH OR SERVING: Extra virgin olive oil, as needed 1/4 cup diced bread 1/2 cup mixed red and white seedless grapes, cut into small dice 1/4 cup peeled, fried and salted Marcona or whole blanched almonds 1 scallion, thinly sliced diagonally Salt Almond oil or extra virgin olive oil, for drizzling Sherry vinegar, as needed. 1. For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes. You can “stale” the bread on a cookie sheet in a 250 over for a few minutes. 2. Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée. 3. Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky – a suspension. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours. 4. For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil. Time: 30 mins plus 2 hrs chillin Yield: 4 to 6 servings (about 6 cups). #FoodieFriday
Posted on: Sat, 02 Aug 2014 00:30:16 +0000
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