White Gazpacho
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Prep time: 20 mins
|
Cook time: 60 mins
Serves 4 People
Meet the Chef!
Chef Ricardo HerediaHeredia 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
Ingredients
Preparation
Step 1
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.
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.
5
This is amazing!
5
I looooved this dish!
5
great for hot climate
5
What soup made out of bread? My wife made this and i had to get on this site to see for myself! great stuff
5
very interesting recipe. I have never seen a white gazpacho before but after I tried it I was amazed at the amount of flavor and ease of directions. Thank you!
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