Recipe courtesy of Bobby Flay
Chilled White Gazpacho
Total:
45 min
Prep:
15 min
Inactive:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Inactive:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Inactive:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

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