White Gazpacho Gazpacho Blanco Recipes

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WHITE GAZPACHO (GAZPACHO BLANCO)



White Gazpacho (Gazpacho Blanco) image

There are 7 posted "white gazpacho" recipes on Recipezaar, but all are modifications of the "traditional" recipe ... so here is at least one version of the traditional recipe -- this is how gazpacho blanco is made around Granada (the Andalusian region). This recipe uses almonds to form almond milk -- clearly the recipe comes from the Moorish period of Spanish history. The ingredients are all traditional: olive oil, almonds, garlic and bread. As the other zaar recipes have done, "cooking time" is actually chilling time. Beware of the garlic in this recipe -- it packs a definite punch! My source recommends making a gazpacho blanco and a red gazpacho and serving them in small glasses so everyone gets one of each for the different flavors ... From "The Food of Spain and Portugal" by Elizabeth Luard. Submitted for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories     Smoothies

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 cups water, for blending
1 slice day-old white bread, crusts removed, torn into pieces
2 ounces blanched almonds (should be about 1/2 cup volume)
2 garlic cloves, fresh, skinned, roughly chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
2 1/2 cups water, for diluting
1 bunch white grapes, small (for garnish)

Steps:

  • Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly.
  • Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk.
  • Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.).
  • Chill for at least 1 hour.
  • Pour into a small glass; float a small grape as a garnish and (optionally) put a small bunch next to the glass to contrast with the heat of the garlic; also optionally, add some ice, either as cubes or crushed.
  • Remember to warn your guests about the "strong garlic surprise".

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

A different version of the classic chilled soup for you to try. :) Prep time includes chilling. An adoped recipe.

Provided by Julesong

Categories     < 4 Hours

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups chicken broth or 2 cups vegetable broth
3 medium cucumbers
16 ounces sour cream
2 tablespoons lemon juice
1/4 teaspoon garlic granules
1/4 teaspoon fresh ground pepper
salt, to taste
toasted slivered almonds or toasted crouton, to taste, for garnish

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.

Nutrition Facts : Calories 207.9, Fat 17.3, SaturatedFat 10.6, Cholesterol 35.1, Sodium 299.8, Carbohydrate 9.8, Fiber 0.8, Sugar 3, Protein 5.2

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