CHILLED WHITE GAZPACHO
Steps:
- Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
- Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.
CHEF JOHN'S WHITE GAZPACHO
This is similar to a classic gazpacho, but with no tomato and peppers.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
- Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
- Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 437.9 mg, Sugar 2.6 g
WHITE GAZPACHO (GAZPACHO BLANCO)
There are 7 posted "white gazpacho" recipes on Recipezaar, but all are modifications of the "traditional" recipe ... so here is at least one version of the traditional recipe -- this is how gazpacho blanco is made around Granada (the Andalusian region). This recipe uses almonds to form almond milk -- clearly the recipe comes from the Moorish period of Spanish history. The ingredients are all traditional: olive oil, almonds, garlic and bread. As the other zaar recipes have done, "cooking time" is actually chilling time. Beware of the garlic in this recipe -- it packs a definite punch! My source recommends making a gazpacho blanco and a red gazpacho and serving them in small glasses so everyone gets one of each for the different flavors ... From "The Food of Spain and Portugal" by Elizabeth Luard. Submitted for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories Smoothies
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly.
- Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk.
- Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.).
- Chill for at least 1 hour.
- Pour into a small glass; float a small grape as a garnish and (optionally) put a small bunch next to the glass to contrast with the heat of the garlic; also optionally, add some ice, either as cubes or crushed.
- Remember to warn your guests about the "strong garlic surprise".
SMOOTH WHITE GRAPE GAZPACHO
Provided by Claire Robinson
Categories main-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the soy milk and almonds in the jar of a blender and puree until very smooth, about 2 to 3 minutes. With the motor running, slowly add the grapes, scallions and lime juice; season with salt and pepper and puree until well blended.
- To serve, pour into a small bowls and garnish with chopped or sliced grapes and sliced scallions.
- Note: Gazpacho can be served immediately but is even better if refrigerated until very cold. Stir well before serving.
WHITE GAZPACHO
Provided by Suzanne Hamlin
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
- In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
- In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
- To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 20 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 8 grams, TransFat 0 grams
GAZPACHO AJO BLANCO
Ajo blanco means "white garlic." This tomatoless gazpacho is a specialty of Malaga, on Spain's southern coast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
- Pulse blanched almonds in a food processor until finely ground. Squeeze excess liquid from bread, and transfer bread to food processor. Add cooked garlic, vinegar, and 1 1/2 teaspoons salt. Puree mixture until smooth. With machine running, pour in oil in a slow, steady stream, alternating with cup cold water, blending until emulsified. Blend in remaining 2 1/4 cups cold water. Strain through a fine sieve until smooth, discarding solids. Season with salt. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day). Season with salt and pepper.
- Divide chilled gazpacho among 6 bowls or glasses. Drizzle with oil and top with grapes, and Marcona almonds if desired, just before serving.
WHITE GAZPACHO
A different version of the classic chilled soup for you to try. :) Prep time includes chilling. An adoped recipe.
Provided by Julesong
Categories < 4 Hours
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber.
- In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth.
- In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well.
- Season to taste with salt.
- Chill in refrigerator for at least 2 hours.
- Garnish as desired.
- Keep any left over soup in refrigerator.
Nutrition Facts : Calories 207.9, Fat 17.3, SaturatedFat 10.6, Cholesterol 35.1, Sodium 299.8, Carbohydrate 9.8, Fiber 0.8, Sugar 3, Protein 5.2
WHITE GAZPACHO
Steps:
- 1. Lightly toast 5 slices of bread. Remove the crusts then set the bread aside to soften in 1 cup of water. Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes. Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground. Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds. Process until the mixture is smooth.
- 2. Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil. Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible. Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
- 3. Before serving cut the remaining 3 slices of bread into 1-inch cubes. Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden. Drain on paper towels. Cut the remaining grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.
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WHITE GAZPACHO RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 2 hrs 20 minsCategory Healthy Soup RecipesCalories 210 per serving
- Dice enough unpeeled cucumber to equal 1/2 cup and slice enough grapes to equal 1/2 cup; cover and refrigerate.
- Peel the remaining cucumbers; cut into chunks. Working in two batches, puree the peeled cucumber, the remaining grapes, bread, broth, melon, 6 tablespoons almonds, garlic, oil, vinegar and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled,
- Serve garnished with the remaining 2 tablespoons almonds and the reserved cucumber and grapes.
WHITE GAZPACHO "AJO BLANCO" RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (28)Servings 10
- Combine cucumbers, grapes, bread, almonds, garlic, and 1 1/2 tsp. salt in a large bowl (the salt helps draw out naturally existing water from ingredients). Cover and let marinate in refrigerator for at least 12 hours and up to 24 hours.
- Transfer cucumber mixture with any accumulated juices to a blender and purée until very smooth. Strain through a fine-mesh sieve into a large bowl. Vigorously whisk in yogurt, olive oil, vinegar, verjus, almond oil (if using), and honey until smooth. Chill until cold, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Preheat oven to 350°. Toss bread with 1 Tbsp. oil; season with salt. Scatter bread over a small rimmed baking sheet.
- Bake bread cubes until golden brown, 7–8 minutes; let cool. Do ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.
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