Red And White Gazpacho Recipes

CHILLED WHITE GAZPACHO

Steps:

• 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.
• 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.

CHEF JOHN'S WHITE GAZPACHO

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.

WHITE GAZPACHO

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

Steps:

• Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
• In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
• In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
• To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

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.

WHITE GAZPACHO

Steps:

• Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber.
• In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth.
• In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well.
• Season to taste with salt.
• Chill in refrigerator for at least 2 hours.
• Garnish as desired.
• Keep any left over soup in refrigerator.