White Gazpacho With Preserved Lemon Recipes

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CHEF JOHN'S WHITE GAZPACHO



Chef John's White Gazpacho image

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

1 tablespoon olive oil
1 cup leeks, white and light-green parts only, thinly sliced crosswise
2 English cucumbers - peeled, quartered and chopped
8 green grapes
¼ cup slivered blanched almonds
1 tablespoon olive oil
⅓ cup creme fraiche
1 cup French bread cubes
2 tablespoons sherry vinegar
1 ½ cups cold water, or more as needed
salt, plus more to taste
1 pinch cayenne pepper, or to taste

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

CHILLED WHITE GAZPACHO



Chilled White Gazpacho image

Provided by Bobby Flay

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup lightly toasted almonds
2 tablespoons toasted pine nuts
2 cloves garlic, smashed
2 1/2 cups white grapes
1 cup white grape juice
1/2 cup water
2 slices country white bread, crusts removed and cubed
1 cup heavy cream, whipped to soft peaks
2 to 3 tablespoons verjus
2 to 3 tablespoons walnut oil
Chopped chives, for garnish
Toasted slivered almonds, for garnish, optional
Champagne grapes, optional

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.

WHITE GAZPACHO



White Gazpacho image

Try this delicious recipe for white gazpacho courtesy of chef Michelle Bernstein. This soup has a rich, nutty flavor that will be an instant favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish
1 clove garlic
1/2 shallot, peeled
2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish
2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish
1 tablespoon fresh dill, plus 2 tablespoons, for garnish
1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth
1/2 cup extra-virgin olive oil
1 tablespoon sherry-wine vinegar
2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado

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.

WHITE GAZPACHO WITH PRESERVED LEMON



White Gazpacho With Preserved Lemon image

Provided by Molly O'Neill

Categories     weekday, soups and stews, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 13

4 medium cucumbers, peeled and seeded
4 small zucchini, peeled
4 scallions
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
1 1/2 cups stale, crustless white bread, cut into 1-inch cubes
2 tablespoons blanched slivered almonds
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 preserved lemon (see recipe), cut into 1/8-inch cubes
2 teaspoons grated lemon zest
4 teaspoons chopped fresh mint
4 teaspoons sliced almonds

Steps:

  • Cut 3 of the cucumbers, 3 of the zucchini and 3 of the scallions into large pieces. Finely dice the remaining cucumber and zucchini and thinly slice the remaining scallion; set aside.
  • Place the large pieces of cucumber, zucchini and scallion in a blender with half the onion and all the garlic. Blend until smooth, stopping to scrape the sides of the jar. Add the bread, slivered almonds, lemon juice and salt and blend until smooth.
  • Scrape the mixture into a large bowl and stir in the remaining cucumber, zucchini, scallion and onion and the preserved lemon. Refrigerate until cold. Divide the soup among 4 bowls and garnish with the lemon zest, mint and almonds. Serve.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 566 milligrams, Sugar 10 grams, TransFat 0 grams

WHITE GAZPACHO WITH MELON, GRAPES, AND ALMONDS



White Gazpacho with Melon, Grapes, and Almonds image

Provided by Food Network

Categories     side-dish

Yield Serves 6 to 8

Number Of Ingredients 8

3/4 cup almonds, blanched and peeled
1/4 to 1/2 cup freshly squeezed lemon juice
2 small honeydew or Sharlyn melons, peeled, seeded and cut into large pieces (6 to 7 cups melon chunks)
Salt
Ground white pepper
1/4 cup almonds, toasted and julienned
1 cup seedless red grapes, halved
Creme fraiche

Steps:

  • Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.

WHITE GAZPACHO



White Gazpacho image

This iteration of white gazpacho features two cloves of garlic, cucumbers, and homemade chicken stock for a flavorful soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

4 medium cucumbers, peeled, seeded, and roughly chopped
2 cloves garlic, crushed
3 cups Homemade Chicken Stock, Homemade Vegetable Stock or low-sodium, canned
2 cups sour cream
2 teaspoons coarse salt
1/4 cup freshly squeezed lemon juice
Chopped tomatoes, for garnish (optional)
Chopped fresh flat-leaf parsley, for garnish (optional)
Thinly sliced scallions, for garnish (optional)
Coarsely chopped walnuts, for garnish (optional)
Chopped hard-boiled eggs, for garnish (optional)
Freshly grated sharp white cheddar cheese, for garnish (optional)

Steps:

  • In the jar of a blender, combine 2 cucumbers, 1 clove garlic, and 1/2 cup stock. Blend until smooth. Transfer to a large bowl. Blend the remaining 2 cucumbers, clove of garlic, and 1/2 cup stock until smooth; add to bowl.
  • Whisk in the remaining 2 cups stock and the sour cream, salt, and lemon juice. Cover, and chill in refrigerator for at least 1 hour and up to 4 hours. Place tomatoes, parsley, scallions, walnuts, eggs, and cheese in separate bowls. Ladle soup into bowls, and garnish with desired condiments.

WHITE CUCUMBER GAZPACHO



White Cucumber Gazpacho image

Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party.

Provided by Brandess

Categories     Vegetable

Time 8h

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 lbs cucumbers (3 medium sized peeled, chopped)
1 garlic clove, crushed
3 tablespoons sweet onions, chopped
1 cup fat free chicken broth, more as desired
2 cups plain fat-free yogurt (substitute ( full fat or low fat)
1 tablespoon lemon juice, fresh squeezed
1 teaspoon kosher salt
1/2 teaspoon white pepper (substitute black pepper)

Steps:

  • Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
  • Chop garlic and sweet onion into pieces. Place garlic, onions, cucumbers, and 1/2 cup of chicken stock into a food processor or blender. Blend until somewhat smooth in texture with some chunks of cucumber remaining or blend to consistency desired. Place blended ingredients in a large bowl.
  • Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
  • Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
  • Serve cold. You may choose to garnish with fresh herbs such as parsley, cilantro or basil. Sprinkle freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar.

WHITE GAZPACHO



White Gazpacho image

Categories     Soup/Stew     Food Processor     Fruit     Garlic     Nut     Vegetable     Vegetarian     Dinner     Lunch     Almond     Cucumber     Spring     Summer     Chill     Vegan     Grape

Yield Serves 4

Number Of Ingredients 9

8 slices country bread
3 cups ice water
3 tablespoons sliced almonds
1 clove garlic
3/4 pound seedless green grapes
3 tablespoons white wine vinegar
3/4 cup extra virgin olive oil
Salt and cayenne pepper
1/2 cucumber, peeled, seeded and diced

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



White Gazpacho image

Categories     Bread     Soup/Stew     Quick & Easy     Lunch     Mayonnaise     Cucumber     Bell Pepper     Summer     Chill     Tarragon     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 14

For Croutons
1 slice firm white sandwich bread, cut into 1/2-inch cubes
1 teaspoon olive oil
For Gazpacho
1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes
1/2 medium cucumber, peeled and chopped (about 1 cup)
1/2 medium green bell pepper, chopped (about 3/4 cup)
white part of 1 scallion, chopped
1 garlic clove, chopped
2 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon white-wine vinegar (preferably tarragon-flavored)
1/8 teaspoon dried tarragon, crumbled
3/4 cup ice water

Steps:

  • Make croutons: Preheat oven to 350°F.
  • In a bowl toss bread cubes with oil and salt to taste and spread on a small baking sheet. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.
  • Make gazpacho: Drain soaked bread and squeeze out water. In a blender blend bread with remaining ingredients until smooth. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water. Stir gazpacho occasionally until chilled, about 10 minutes. Serve gazpacho topped with croutons.

WHITE GAZPACHO



White Gazpacho image

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

2 cups chicken broth or 2 cups vegetable broth
3 medium cucumbers
16 ounces sour cream
2 tablespoons lemon juice
1/4 teaspoon garlic granules
1/4 teaspoon fresh ground pepper
salt, to taste
toasted slivered almonds or toasted crouton, to taste, for garnish

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



White Gazpacho image

Provided by Suzanne Hamlin

Categories     soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 cup blanched almonds
2 cloves garlic, peeled and halved
3 slices French or Italian bread, crusts removed
1/4 cup water
4 cups cold chicken or vegetable stock, or water
1/4 cup fruity olive oil
3 tablespoons white wine vinegar
1/2 teaspoon salt, or to taste
1 cup seedless green grapes, halved
1/2 cup lightly toasted croutons

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

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