Smooth White Grape Gazpacho Recipes
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
GRAPE GAZPACHO
Provided by Barbara Kafka
Categories appetizer
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- If using a microwave oven, place almonds and water in a 1-cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes. Prick plastic to release steam. If using a conventional oven, place the almonds and the water in a small saucepan and cook over low heat until the almonds plump up slightly and just soften. Remove from heat; drain and set aside.
- Pass the grapes through a food mill fitted with a medium disk placed over a bowl to catch the juice. Reserve juice and pulp.
- Place the bread in a small bowl. Add enough of the grape juice to just cover the bread, reserving 1 cup. Lightly press down on the bread so that it absorbs the juice.
- Place cooked almonds, soaked bread and garlic in a blender. With machine running, slowly pour in the reserved cup of grape juice. Continue blending, scraping down the sides from time to time, until the mixture is smooth.
- With the machine still running, slowly pour in any remaining juice and the olive oil. Scrape the mixture into a large metal bowl. Stir in remaining ingredients. Refrigerate until cold. Served garnished with grapes or melon.
WHITE GAZPACHO WITH GRAPES (AJO BLANCO CON UVAS) RECIPE
Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And just in time: My gazpacho garden is about to bear fruit.Summer's sun is turning the tomatoes crimson. They'll soon be gloriously ripe and sweet. I've got the first crinkly, thin-skinned green peppers and fat cucumbers, as well as the onions and garlic harvested earlier. A jug of my own extra-virgin olive oil, a chunk of stale bread and tangy lemon juice complete the ingredient list for the season's first gazpacho.The recipe is ever so simple. I whirl the ingredients in a blender, sieve out the bits of skin and tomato seeds, thin the gazpacho slightly with cold water, then pour it into a tall glass and serve it neat -- no restaurant-style garnishes. My garden gazpacho is the perfect antidote to an Andalusian summer. Cool and refreshing, it's a light lunch or an afternoon pick-me-up.Gazpacho, in southern Spain, is older than tomatoes. It probably derives from a Roman dish, a simple gruel of bread and oil. The name "gazpacho" may come from the Latin caspa, meaning fragments or little pieces, referring to the bread crumbs that are an essential ingredient. The Moorish-Arabic influence is evident too, especially in some of the variations on the basic theme, such as a white gazpacho made with ground almonds.None of those forerunners of gazpacho contained tomatoes, considered basic today. That's because tomatoes were unknown in Spain until after the discovery of the New World.Gazpacho belongs especially to Andalusia, southern Spain. Here day laborers working on big estates, in vineyards, olive plantations, citrus groves, wheat fields or cork forests received rations of bread and olive oil for their meals. Bread soaked in water made a simple soup, to which was added oil, garlic and salt for flavor, plus whatever fresh vegetables were available -- tomatoes, peppers and cucumbers in the summer. Everything was pounded together in a mortar or dornillo, a large wooden bowl.Gazpacho provided nourishment, quenched the thirst and sustained a body working in the hot sun.From these peasant beginnings, gazpacho has become quite the cosmopolite, appearing on the menus of sophisticated restaurants in many parts of the world. Recipes from abroad sometimes call for tomato juice, beef broth, ketchup or chile-hot salsa. Unfortunately, something is lost in the translation -- namely, the freshness of gazpacho made with raw ingredients.This is not to say that you can't experiment with the basic gazpacho. For instance, chopped basil -- which no self-respecting Andalusian housewife would add to gazpacho -- is a nice addition, and a dash of piquant Tabasco adds pizzazz.Innovative chefs have had some fun with gazpacho, foaming it, gelling it, adding luxury ingredients such as shrimp and lobster. Chef Dani Garcia (his Marbella restaurant, Calima, has one Michelin star and his tapas venture, La Moraga, will open in Manhattan this year), makes a cherry gazpacho garnished with a drift of queso fresco "snow."Jose Andres, chef of the Bazaar restaurant in Los Angeles, attributes his very authentic gazpacho recipe to his wife, Patricia, who is from Andalusia. He jazzes it up by using yellow and green tomatoes in place of red ones. He also specifies sherry vinegar to give the soup its tang and, in one version, a bit of sweet oloroso sherry to balance the tartness.If there is a single essential ingredient in gazpacho it is extra-virgin olive oil. The oil contributes flavor and, in combination with bread, turns the cold soup into a thick, creamy emulsion. Raw tomato puree is a reddish-pink in color, but the olive oil-bread emulsion turns it a pale, creamy orange.Add even more bread in proportion to the tomatoes and omit the water and you achieve a thick gazpacho "cream," called salmorejo or porra. Salmorejo is served in individual ramekins as a starter, garnished with thin strips of Serrano ham and chopped hard-cooked egg. It also makes a great party dip, accompanied by breadsticks and vegetable dippers.White gazpachoThe basic oil and bread emulsion is also the starting point for white gazpacho, such as ajo blanco con uvas, literally, "white garlic with grapes." Made with ground almonds, garlic, bread, olive oil and vinegar and garnished with grapes, this cold soup comes from the rich Moorish-Arabic heritage. More than the sum of its parts, ajo blanco is both unusual and delicious.Another white gazpacho, made with pine nuts instead of almonds, is thickened with egg. And, for a non-traditional gazpacho, I use pureed avocados for the soup, with a garnish of diced tomatoes.Speaking of garnishes, anyone who has visited Spain in the summer has likely sampled restaurant gazpacho, which usually is served accompanied with little dishes of chopped onions, peppers, cucumbers, tomatoes and croutons.One year, when my garden produced an abundance of cucumbers, I invented a cucumber granita to garnish the gazpacho. Other authentic touches are sprigs of mint, chopped egg, chopped apple or melon. Flavorings are few -- salt, but no pepper -- garlic, cumin, sometimes sweet paprika -- but never hot chile.Right temperatureHow cold is a cold soup? Gazpacho in the fields was made with cool spring water. Even today, purists won't put gazpacho in the fridge, as chilling damps down the sweetness and fragrance of fresh-picked tomatoes. I serve gazpacho, made with cold water, without further chilling -- but I refrigerate what's left for enjoying at a later time. White gazpacho also can be served either room temperature or chilled.I serve gazpacho in ceramic bowls, in mugs or, if diluted, in glasses. Think of it as "liquid salad," to be served as a starter or alongside a main course.Gazpacho goes especially well with fried fish, with omelets or with foods from the grill. It's often served as a merienda, an afternoon pick-me-up or snack. I put chilled gazpacho in a Thermos to take on picnics, easy to serve in paper cups. Gazpacho or ajo blanco shooters are great tapa party fare.A Spanish refrain says, " De gazpacho no hay empacho": There's never too much gazpacho.While my tomatoes are in season, I'm happy to serve gazpacho every day. By the end of summer, when the tomatoes are gone, I'll be gathering almonds and cutting grapes to make ajo blanco. And, in the winter, there's hot gazpacho with sour oranges -- but that's another story.
Provided by Janet Mendel
Categories VEGETARIAN, SOUPS, APPETIZERS
Time 25m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Soak the bread in enough water to cover until it is softened. Squeeze out the water and place the bread in a food processor or blender with the almonds and garlic. Pulse until the almonds are finely ground.
- With the motor running, add the oil in a slow stream, then the vinegar and salt. Blend in some of the 2 cups water, then pour the mixture into a pitcher and add remaining water. This makes about 4 1/2 cups gazpacho.
- Serve immediately or chill until serving time. Stir before serving. Serve the gazpacho in small bowls with grapes.
WHITE GAZPACHO
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 GRAPE & CUCUMBER GAZPACHO
Provided by Fine Cooking staff
Categories First course
Yield Yields about 3 cups.
Number Of Ingredients 12
Steps:
- Put all but 4 of the grapes in a metal bowl and put it in the freezer. Tear the bread into chunks and chop it in a food processor until it's reduced to fine crumbs. Put the crumbs in a small bowl, stir in 1/3 cup cool water, and set aside. Toast the almonds in a dry skillet over medium-low heat, stirring frequently, until deep golden brown, 10 to 12 minutes. Transfer to a plate to cool.
- Meanwhile, prepare the other ingredients: Slice the 4 grapes in half. Cut off and discard the cucumber ends. Thickly slice the cucumber. Slice the scallions. Slice the garlic. Chop the dill.
- In a food processor, chop the garlic and 1/4 cup of the almonds until very fine. Add the breadcrumbs and cream cheese and process until well blended. Add the cucumber, scallions, dill, milk, vinegar, and the grapes from the freezer. Process until puréed as finely as possible, 1 to 2 minutes. With the machine running, pour in the oil. Taste and season with salt and pepper. Serve garnished with the grape halves and the remaining almonds.
Nutrition Facts : ServingSize four as a first course., Calories 230 kcal, Fat 130 kcal, SaturatedFat 3 g, TransFat 15 g, Carbohydrate 21 g, Fiber 3 g, Protein 5 g, Cholesterol 10 mg, Sodium 390 mg, UnsaturatedFat 11 g
RED GRAPE GAZPACHO
Provided by Food Network Kitchen
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Puree the grapes, cucumber, bread, olive oil, 2 tablespoons water, the vinegar, garlic and 1 teaspoon salt in a blender until very smooth, at least 1 minute. Refrigerate until chilled, at least 30 minutes.
- Season the gazpacho with salt. Divide among small bowls. Drizzle with olive oil and sprinkle with crushed pink peppercorns.
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.
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From littleferrarokitchen.com
Cuisine SpanishTotal Time 2 hrs 15 minsCategory Appetizer, Main CourseCalories 425 per serving
- In a food processor, blend almonds until they as are find as possible. You can also chose to blanch them before hand and remove the skins, but it's not necessary.
- Squeeze out the water from the bread and add that to the almonds in the food processor as well as the grapes, onion, garlic, chile, cucumbers, lemon zest and juice, salt and pepper, vinegar and a good drizzle of olive oil. Start with 1/2 cup of water and blend until everything is incorporated. Add more water as necessary (I used about 1 cup) and adjust seasoning. More salt? More vinegar, etc.
- When done, pour a ladle of soup through a fine mesh sieve over a large bowl and use a spatula or large spoon to push the soup through. Then take the solids and blend in the food processor again and continue to strain through a sieve, extracting as much liquid as possible.
SMOOTH GAZPACHO | BETTER HOMES & GARDENS
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5/5 (1)Total Time 1 hr 30 mins
- Seed the tomatoes. I like to cut off the top slice and then gouge out the seeds over a bowl with my finger. Chop into quarters.
- Cut the cucumber and peppers in half lengthwise and scoop out the seeds with a spoon; chop roughly.
- Add 2 cups water to a blender and process some of the tomatoes, onion, cucumber, and peppers in batches. Empty the puree into a large bowl, reserving 2 cups of puree to process each new group of vegetables. Whisk in the vinegar, olive oil, and salt to taste. Chill in the refrigerator for at least 1 hour. Spoon into bowls and garnish with herbs, if using.
AJO BLANCO - CHILLED WHITE GRAPE AND ALMOND GAZPACHO ...
From pepperonpizza.com
5/5 (2)Category Soups StewsCuisine SpanishTotal Time 1 hr 17 mins
- Peel and slice the Cucumber, mince the parsley. Select white bread that is about a day old, remove the crust and tear to pieces. 1 used 2 slices of bread. You may substitute sherry vinegar for the white wine vinegar.
- Blanch the almonds (check the link in the notes below and in the introduction above, for How to Blanch Almonds) The almonds must be blanched, otherwise the colour of the soup will change from white to a pale brown and both taste and texture will be affected. Reserve a few of the blanched almonds and grapes for garnish.
HERBY WHITE GAZPACHO RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Honeydew RecipesCalories 230 per servingTotal Time 2 hrs 25 mins
- Combine 3 cups cucumber, melon (or grapes), 1 1/4 cups almonds, broth, juice, shallot, 1 1/2 tablespoons mint and 3 teaspoons dill in a blender. Pulse until you get a coarse paste, then process until very smooth. With the motor running, slowly add oil. Add vinegar, salt and pepper; process on high for 1 minute. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 2 days.
- Just before serving, chop the remaining 1/4 cup almonds and combine in a small bowl with the remaining 1/2 cup cucumber, 1 1/2 teaspoons mint and 1 teaspoon dill; mix well. Serve the gazpacho topped with the cucumber mixture.
WHITE GAZPACHO WITH CUCUMBERS & GRAPES (AJO BLANCO) · …
From mythreeseasons.com
Reviews 2Category SoupCuisine SpanishTotal Time 1 hr
- Preheat oven to 350°F. Place nuts on a parchment lined sheet tray and toast until golden brown, about 8 minutes, turning half way through. Cool.
- Add cucumbers, grapes and garlic to blender. Blend until pureed. Stir in 1 cup of bread cubes and almonds and allow to soak and soften for about 30 minutes. Blend until as smooth as possible. Stream in 3 tablespoons of oil gradually while blending. Strain through sieve.
- While bread and almonds soak in soup, add remaining 2 cups of bread cubes to a medium sized nonstick pan. Toss in 1 tablespoon of olive oil and season with salt. Turn pan to medium and slowly brown while crisping up, tossing frequently. Add remaining tablespoon of oil after bread absorbs first portion. Cook until dried out and crispy, adjusting heat as needed, about 15 minutes. Cool.
WHITE GAZPACHO RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 2 hrs 20 minsCategory Healthy Soup RecipesCalories 210 per serving
- Dice enough unpeeled cucumber to equal 1/2 cup and slice enough grapes to equal 1/2 cup; cover and refrigerate.
- Peel the remaining cucumbers; cut into chunks. Working in two batches, puree the peeled cucumber, the remaining grapes, bread, broth, melon, 6 tablespoons almonds, garlic, oil, vinegar and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled,
- Serve garnished with the remaining 2 tablespoons almonds and the reserved cucumber and grapes.
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5/5 (1)Category AppetizerCuisine SpanishCalories 204 per serving
- Place the almonds and garlic in a blender and puree until finely ground. Add the shallot, cucumber, grapes, oil, vinegar, salt and softened bread to the blender along with the remaining 1 cup water. Puree until smooth. Taste and adjust salt as needed. Add more water to the soup as needed to achieve desired consistency. Serve at room temperature or chilled. Serve in bowls or glasses and garnish with sliced grapes, almonds and chives or scallions if desired.
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5/5 (1)Author Jackson MorganServings 6Total Time 2 hrs
- In a blender, combine the grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in the dill and cayenne, season with salt and white pepper and refrigerate.
- Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.
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