In the realm of refreshing summer soups, white gazpacho stands out as a culinary masterpiece, originating from the sun-kissed region of Andalusia, Spain. This chilled soup captivates the senses with its vibrant green color, a symphony of flavors, and a delightful interplay of textures. Unlike its traditional red counterpart, white gazpacho embraces the essence of freshness and vibrancy, highlighting the natural sweetness of ripe grapes, the crispness of cucumber, and the subtle tang of green bell peppers. As you embark on this culinary journey, you'll discover a symphony of recipes that pay homage to this delectable dish. From the classic white gazpacho, adorned with toasted almonds and aromatic basil, to innovative variations that incorporate roasted red peppers and tangy goat cheese, each recipe promises a unique gustatory experience. Be prepared to tantalize your taste buds and immerse yourself in the refreshing embrace of white gazpacho, a culinary ode to the bounty of summer's harvest.
Let's cook with our recipes!
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
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
WHITE GAZPACHO WITH GRAPES
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 10m
Yield 4 - 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 40 grams, Carbohydrate 21 grams, Fat 47 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 519 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- Use ripe, flavorful tomatoes. This is key to making a great white gazpacho. Look for tomatoes that are deep red and slightly soft to the touch.
- Chill the soup thoroughly before serving. This will help to develop the flavors and make the soup more refreshing.
- Garnish the soup with fresh herbs and vegetables. This will add a pop of color and flavor to the dish.
- Serve the soup with toasted bread or crackers. This will help to soak up the deliciousスープ.
Conclusion:
White gazpacho is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it classic or with a few extra toppings, white gazpacho is sure to be a hit at your next party or gathering.
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