White Gazpacho With Melon Grapes And Almonds 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
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 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
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.
MALAGA ALMOND GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
WHITE GAZPACHO WITH MELON, GRAPES, AND ALMONDS
Steps:
- Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.
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.
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- 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.
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- Combine cucumbers, grapes, bread, almonds, garlic, and 1 1/2 tsp. salt in a large bowl (the salt helps draw out naturally existing water from ingredients). Cover and let marinate in refrigerator for at least 12 hours and up to 24 hours.
- Transfer cucumber mixture with any accumulated juices to a blender and purée until very smooth. Strain through a fine-mesh sieve into a large bowl. Vigorously whisk in yogurt, olive oil, vinegar, verjus, almond oil (if using), and honey until smooth. Chill until cold, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.
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- 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.
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