White Gazpacho Recipe - Cooking Index
White Gazpacho Recipe - Cooking Index
Classic white gazpacho, an Andalusian delicacy, is made with blanched almonds and grapes. Here's a low-fat, just-as-exotic version to serve in small bowls at a fancy dinner party.
Courses: Soup| 3 | French bread - crusts removed | |
| 1 1/2 cups | 219g / 7.7oz | Chopped peeled seeded cucumber |
| 2/3 cup | 73g / 2.6oz | Chopped celery |
| 1/3 cup | 30g / 1.1oz | Blanched almonds |
| 2 | Garlic cloves - minced | |
| 1 cup | 237ml | Plain nonfat yogurt |
| 1/2 cup | 118ml | Water |
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | White wine vinegar |
| 1 | Seedless green grapes - divided | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste |
Soak bread in ice water 10 minutes. Squeeze out water and place bread in food processor with cucumber, celery, almonds and garlic. Process until smooth.
With processor running, add yogurt, water, oil, vinegar and half the grapes. Process until very smooth and thick. Season to taste with salt and pepper. Cover; chill 2 hours.
Halve remaining grapes. Serve gazpacho in small bowls garnished with halved grapes.
This recipe yields 4 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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