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LOCATION: Recipes >> Soups >> White Gazpacho 01

Print this Recipe    White Gazpacho 01

White Gazpacho with almonds and grapes
Yield: 6 servings

3/4 c blanched almonds
3 cloves garlic, peeled
1/2 ts salt, or to taste
4 slices stale white bread, crusts removed.
4 c ice water
7 tb olive oil
3 tb white wine vinegar
2 tb sherry vinegar
1 tb butter
6 slices white bread, crusts removed, cut in cubes
1 1/2 c seedless green grapes

Grind almonds, 2 garlic cloves, and salt to a fine consistency in
a food processor or blender. Soak stale bread in one cup ice water,
and squeeze to extract moisture. Add bread to processor. With
processor running, add 6 tb oil and one cup ice water slowly in a
steady stream. Add vinegars, and mix on high speed for 2 minutes.
Add one cup ice water and mix 2 more minutes. Place in a bowl, add
remaining ice water and mix well. Adjust seasonings with salt and
vinegar. Chill for up to 6 hours.

Heat butter and remaining one tablespoon olive oil in a skillet.
Crush remaining garlic clove and add to pan with bread cubes,
tossing to coat with butter and oil. Cook over very low heat,
stirring occassionally, 20-30 minutes, or until cubes are golden.

Serve soup ice cold, garnished with croutons and grapes.

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