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White Gazpacho

21st.Century.Chef's picture
Ingredients
  White bread slices 250 Gram, trimmed and cubed
  White wine vinegar 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Pickling liquid 1⁄2 Cup (8 tbs) (From Pickled Red Bell Peppers)
  Pickled gherkins 1⁄4 Cup (4 tbs), chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Almonds 250 Gram, blanched, peeled and chopped
  Onions 2 Small, finely chopped
  Peeled seeded and chopped cucumber 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Ground white pepper 1⁄2 Teaspoon
  Cream 1⁄4 Cup (4 tbs), lightly whipped with a pinch of sodium bicarbonate
  Vegetable stock 4 Cup (64 tbs)
  Vegetables 1 Cup (16 tbs)
  Pickled red bell pepper 1 , finely chopped
  Onion 1 Small, finely chopped
  Garlic 5 Clove (25 gm), finely chopped
  Cucumber 250 Gram, peeled, seeded and finely chopped
  Parsley 8 Teaspoon, finely chopped
  Seedless green grapes 8
Directions

MAKING
1. In a large bowl of a food processor or blender, combine all ingredients for soup except the cream and stock.
2. Pulse in short burst of 10 seconds to blend well and get a puree of a thick consistency.
3. Pour the puree into a large bowl and stir in the cream and stock until well blended to get a soup consistency.
4. Add the chopped vegetables to the soup and stir well.
5. Place cover and place the bowl in the refrigerator and chill thoroughly before serving.

SERVING
6. Ladle the chilled soup into cold soup plates or bowl. You can also serve the soup is consommé cups
7. Garnish the Gazpacho with a grape for each bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
6

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