White Gazpacho With Grapes And Garlic

Recipe Ingredients

1 1/2 cups	139g / 4.9oz	Blanched almonds - coarsely chopped
2		Garlic cloves - chopped
4		Stale country-style bread - crusts removed
1/2 cup	118ml	Fruity olive oil
4 tablespoons	60ml	Sherry wine vinegar
2 cups	474ml	White grape juice
2 cups	474ml	Iced water
3 teaspoons	15ml	Sea salt - or to taste
24		Seedless white or Muscat grapes - halved

Recipe Instructions

Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike.

Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold.

Serve in chilled soup bowls and garnish with the grapes.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6267 broadcast 06-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.