White Gazpacho With Almonds And Grapes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Blanched almonds,
3 Cloves: garlic, peeled
1/2 tsp: Salt, or to taste
4 Slices: stale white bread, crusts removed.
4 cup: Ice water,
7 tbsp: Olive oil,
3 tbsp: White wine vinegar,
2 tbsp: Sherry vinegar,
1 tbsp: Butter,
6 Slices: white bread, crusts removed, cut in cubes
1 1/2 cup: Seedless green grapes,
Directions:
Grind almonds, 2 garlic cloves, and salt to a fine consistency in a food
processor or blender. Soak stale bread in one cup ice water, and squeeze to
extract moisture. Add bread to processor. With processor running, add 6 tb
oil and one cup ice water slowly in a steady stream. Add vinegars, and mix
on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes.
Place in a bowl, add remaining ice water and mix well. Adjust seasonings
with salt and vinegar. Chill for up to 6 hours.
Heat butter and remaining one tablespoon olive oil in a skillet. Crush
remaining garlic clove and add to pan with bread cubes, tossing to coat
with butter and oil. Cook over very low heat, stirring occassionally, 20-30
minutes, or until cubes are golden.
Serve soup ice cold, garnished with croutons and grapes.
Appeared in the Aug. 31, 1994 issue of The New York Times.
Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
Source from luhu.jp
processor or blender. Soak stale bread in one cup ice water, and squeeze to
extract moisture. Add bread to processor. With processor running, add 6 tb
oil and one cup ice water slowly in a steady stream. Add vinegars, and mix
on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes.
Place in a bowl, add remaining ice water and mix well. Adjust seasonings
with salt and vinegar. Chill for up to 6 hours.
Heat butter and remaining one tablespoon olive oil in a skillet. Crush
remaining garlic clove and add to pan with bread cubes, tossing to coat
with butter and oil. Cook over very low heat, stirring occassionally, 20-30
minutes, or until cubes are golden.
Serve soup ice cold, garnished with croutons and grapes.
Appeared in the Aug. 31, 1994 issue of The New York Times.
Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking
Source from luhu.jp