White Gazpacho

White Gazpacho

Prep: 20 Minutes Cook: 60 Minutes Serves: 4 Submitted by: Chef Ricardo Heredia


3 cups Ice water
3 tablespoons Macadamia nuts
1/2 Cucumber, peeled, seeded and diced
1 Garlic clove
1/4 pound Seedless green grapes
3 tablespoons Sherry Vinegar
3/4 Extra virgin olive oil
1 pinch Salt and cayenne pepper
KING'S HAWAIIAN Sweet Dinner Rolls


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.