White Gazpacho With Grapes Recipes

CHEF JOHN'S WHITE GAZPACHO

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.

WHITE GAZPACHO WITH GRAPES

Steps:

• Peel grapes and set aside.
• Put almonds into food processor or electric blender.
• Mix bread crumbs with milk in bowl and add mixture plus garlic to container. Start blending and gradually add olive oil through funnel of food processor. Continue blending 5 minutes after last of oil is added. Add salt to taste.
• Gradually add ice water through funnel.
• Add vinegar and blend.
• Serve very cold in cold bowls with the grapes separate.

SMOOTH WHITE GRAPE GAZPACHO

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 WITH GRAPES AND TOASTED ALMONDS

Steps:

• Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
• To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

WHITE GAZPACHO

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.

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.

WHITE GAZPACHO

Steps:

• Working in batches, place 1 1/2 cups almonds, garlic, shallot, 2 cups cucumber, 2 cups grapes, 1 tablespoon dill, stock, oil, vinegar, and sherry in the jar of a blender, puree until smooth, about 1 minute. Chill for 1 hour or until ready to serve.
• Place equal amounts chopped almonds, cucumber balls, sliced grapes, and remaining 2 tablespoons dill in 6 to 8 chilled, individual bowls. Pour soup over the garnishes, and serve.