Chilled white gazpacho

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Ingredients

  • 75g lightly toasted almonds
  • 2 tbsp. toasted pine nuts
  • 2 cloves garlic, smashed
  • 375g white grapes
  • 240ml white grape juice
  • 120ml cup water
  • 2 slices country white bread, crusts removed and cubed
  • 240ml double cream, whipped to soft peaks
  • 2 to 3 tbsp. verjus
  • 2 to 3 tbsp. walnut oil
  • Chopped chives, for garnish
  • Toasted slivered almonds, for garnish, optional
  • Champagne grapes, optional

Use imperial measurements

Method

How to make Chilled white gazpacho

1) Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.

2) Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.

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