Reviews Add Rating & Review 39 Ratings 5 star values: 12 4 star values: 8 3 star values: 11 2 star values: 5 1 star values: 3
Back to White Gazpacho All Reviews for White Gazpacho - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 2008_recipe_soup.jpg
Ingredients Ingredient Checklist 1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish 1 clove garlic 1/2 shallot, peeled 2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish 2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish 1 tablespoon fresh dill, plus 2 tablespoons, for garnish 1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth 1/2 cup extra-virgin olive oil 1 tablespoon sherry-wine vinegar 2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 2008_recipe_soup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
2008_recipe_soup.jpg
2008_recipe_soup.jpg
Ingredients
Ingredients
- 1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish 1 clove garlic 1/2 shallot, peeled 2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish 2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish 1 tablespoon fresh dill, plus 2 tablespoons, for garnish 1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth 1/2 cup extra-virgin olive oil 1 tablespoon sherry-wine vinegar 2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado
Directions
Working in batches, place 1 1/2 cups almonds, garlic, shallot, 2 cups cucumber, 2 cups grapes, 1 tablespoon dill, stock, oil, vinegar, and sherry in the jar of a blender, puree until smooth, about 1 minute. Chill for 1 hour or until ready to serve.
Place equal amounts chopped almonds, cucumber balls, sliced grapes, and remaining 2 tablespoons dill in 6 to 8 chilled, individual bowls. Pour soup over the garnishes, and serve.
Reviews
Add Rating & Review 39 Ratings 5 star values: 12 4 star values: 8 3 star values: 11 2 star values: 5 1 star values: 3
Reviews
Add Rating & Review 39 Ratings 5 star values: 12 4 star values: 8 3 star values: 11 2 star values: 5 1 star values: 3
Add Rating & Review
39 Ratings 5 star values: 12 4 star values: 8 3 star values: 11 2 star values: 5 1 star values: 3
39 Ratings 5 star values: 12 4 star values: 8 3 star values: 11 2 star values: 5 1 star values: 3
39 Ratings 5 star values: 12 4 star values: 8 3 star values: 11 2 star values: 5 1 star values: 3
5 star values: 12 4 star values: 8 3 star values: 11 2 star values: 5 1 star values: 3
All Reviews for White Gazpacho
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for White Gazpacho
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
