Prep: 20 Minutes
Cook: 60 Minutes
Submitted by: Chef Ricardo Heredia
Meet the Chef!
Chef Ricardo Heredia
Heredia is a chef from the new school of cooking. In fact, he didn’t go to school for training at all. With the help of his family, Ricardo was exposed to good home style cooking from a mix of cultures including Mexican, Caribbean, Hawaiian and Filipino. His passion for food and the need to provide for his family was the driving force that helped him become Executive Chef of Alchemy in San Diego
Lightly toast the 5 rolls then set the bread aside to soften in 1 cup of water.Step 2
Lightly toast the macadamia nuts in a small skillet over medium-low heat until golden, about 7 minutes.Step 3
Transfer the nuts to a food processor add the garlic and pulse until they are finely ground.Step 4
Squeeze the bread as dry as possible and add it, then add it and cucumber to the macadamia nuts. . Process until the mixture is smooth.Step 5
Transfer the bread mixture to a bowl and gradually whisk in the vinegar, then 1/2 cup of the olive oil.Step 6
Beat in the remaining two cups of water then strain the gazpacho through a fine mesh strainer, forcing as much of the bread mixture through as possible.Step 7
Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.Step 8
Cut the grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes and a drizzle of olive oil.
you guy's are really knocking the recipes out of the park
This is amazing!
I looooved this dish!
great for hot climate
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