White Gazpacho With Preserved Lemon Recipes

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MOM'S GAZPACHO



Mom's Gazpacho image

Provided by Elizabeth Shepard

Categories     Soup/Stew     Onion     Pepper     Tomato     Vegetable     No-Cook     Spring     Summer

Yield Makes 8 servings

Number Of Ingredients 19

1 egg
2 cups chopped fresh plum tomatoes
1/2 cup chopped green or yellow pepper
1 cup chopped cucumber, seeds removed
1/2 cup finely chopped red onion
2/3 cup olive oil
Juice of 1/2 lemon
2 cups beef broth (optional)
1/4 cup red wine vinegar
1/4 cup finely minced parsley
1 teaspoon dried oregano
2 tablespoons Worcestershire
Pepper, coarsely ground
2 cloves garlic, finely chopped
Salt
1 46-ounce can tomato juice
1/2 cup plain bread crumbs
Tabasco, to taste
Garnish (optional): chopped parsley, minced red onion, chopped olives

Steps:

  • Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
  • In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
  • Sprinkle garlic with a pinch of salt, and set in bowl.
  • When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
  • Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
  • Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.

WHITE GAZPACHO WITH GRAPES AND TOASTED ALMONDS



White Gazpacho with Grapes and Toasted Almonds image

Provided by Ellie Krieger

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 11

2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
3 slices white bread, crusts removed
1/2 cup warm water
3 cloves garlic
6 scallions, whites only, divided
1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
1 teaspoon lemon juice, plus more to taste
1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
1/2 teaspoon salt, plus more, to taste
3 tablespoons olive oil
1/2 cup green grapes, halved

Steps:

  • Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
  • To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

RED AND WHITE GAZPACHO



Red and White Gazpacho image

This refreshing chilled soup is based on a Spanish classic; white gazpacho, also known as Ajo Blanco. I used watermelon and apple in this recipe because I wanted to have a little fun with color and texture, and these two fruits eat well without turning the soup overly sweet. This gazpacho comes to play with sweet, sour and salty notes. Some gazpacho has bread blended into it, but this one is lighter, made with puréed almonds, and it is gluten free. I also garnished with fennel fronds, which really make it special.

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

1 cup diced peeled, seeded English cucumbers
3/4 cup verjus blanc or white grape juice
1/2 cup roughly chopped fresh fennel, fronds reserved for garnish
1/2 cup green grapes
1/3 cup blanched sliced almonds
1/3 cup diced, peeled Fuji apple
1 1/2 tablespoons honey
2 tablespoons sherry vinegar
1 teaspoon lime juice
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup julienned watermelon
1/3 cup julienned Fuji apple
1/3 cup thinly sliced green grapes

Steps:

  • For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
  • Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.

WHITE GAZPACHO



White Gazpacho image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1/2 cup ice water
1 slice firm white bread
1 1/4 to 1 1/2 cucumbers, peeled, roughly chopped
1/2 yellow pepper, seeded, roughly chopped
1 scallion, white part only, roughly chopped
1 small clove garlic, roughly chopped
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
1/4 cup plain yogurt, for serving
1 teaspoon chopped fresh basil, for serving

Steps:

  • Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow pepper, scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho chill for at least 1 hour.
  • Divide the gazpacho among bowls and drizzle with the yogurt and basil.

WHITE GAZPACHO



White Gazpacho image

Categories     Soup/Stew     Food Processor     Fruit     Garlic     Nut     Vegetable     Vegetarian     Dinner     Lunch     Almond     Cucumber     Spring     Summer     Chill     Vegan     Grape

Yield Serves 4

Number Of Ingredients 9

8 slices country bread
3 cups ice water
3 tablespoons sliced almonds
1 clove garlic
3/4 pound seedless green grapes
3 tablespoons white wine vinegar
3/4 cup extra virgin olive oil
Salt and cayenne pepper
1/2 cucumber, peeled, seeded and diced

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 GAZPACHO WITH PRESERVED LEMON



White Gazpacho With Preserved Lemon image

Provided by Molly O'Neill

Categories     weekday, soups and stews, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 13

4 medium cucumbers, peeled and seeded
4 small zucchini, peeled
4 scallions
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
1 1/2 cups stale, crustless white bread, cut into 1-inch cubes
2 tablespoons blanched slivered almonds
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 preserved lemon (see recipe), cut into 1/8-inch cubes
2 teaspoons grated lemon zest
4 teaspoons chopped fresh mint
4 teaspoons sliced almonds

Steps:

  • Cut 3 of the cucumbers, 3 of the zucchini and 3 of the scallions into large pieces. Finely dice the remaining cucumber and zucchini and thinly slice the remaining scallion; set aside.
  • Place the large pieces of cucumber, zucchini and scallion in a blender with half the onion and all the garlic. Blend until smooth, stopping to scrape the sides of the jar. Add the bread, slivered almonds, lemon juice and salt and blend until smooth.
  • Scrape the mixture into a large bowl and stir in the remaining cucumber, zucchini, scallion and onion and the preserved lemon. Refrigerate until cold. Divide the soup among 4 bowls and garnish with the lemon zest, mint and almonds. Serve.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 566 milligrams, Sugar 10 grams, TransFat 0 grams

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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.
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