CHEF JOHN'S WHITE GAZPACHO
This is similar to a classic gazpacho, but with no tomato and peppers.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 437.9 mg, Sugar 2.6 g
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.
MALAGA ALMOND GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
WHITE GAZPACHO WITH GRAPES AND TOASTED ALMONDS
Steps:
- Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
- To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.
WHITE GAZPACHO MALAGA-STYLE
This is based on a recipe from David Rosengarten's book, The Dean & Deluca Cookbook. He says, "This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain. We've added a little sugar to create a wonderful sweet-and-sour backdrop for the classic grape garnish." Cook time doesn't include the several hours refrigeration time before serving. This is truly a delicious soup, yet beware the egg remains raw since the soup is not cooked, and please don't overdo the garlic since raw garlic can swing the flavor towards the acrid. Posted for ZWT5.
Provided by mersaydees
Categories Spanish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slip off almond skins while they're still hot and discard the skins.
- Place the almonds in a food processor, adding the garlic and bread. Process until a smooth paste forms. Next, add the egg, vinegar, olive oil, water, and sugar. You should now have a medium-thick soup. If you desire a thinner consistency, add additional ice water.
- Strain, season to taste with salt and chill in the refrigerator for several hours.
- When ready to serve, ladle the soup into 4 soup bowls. Cut the grapes in half, and garnish each bowl with 8 grape halves.
Nutrition Facts : Calories 241.3, Fat 17.8, SaturatedFat 2.3, Cholesterol 52.9, Sodium 145.2, Carbohydrate 16.6, Fiber 2, Sugar 5.9, Protein 5.7
WHITE GAZPACHO
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
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
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
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
MALAGA GAZPACHO
Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne rendition of a home cook's (Manola Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga.
Provided by Chef Kate
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- Pour the mixture through a large strainer placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids.
- Taste soup for seasoning and add more salt if desired. Chill thoroughly, as much as 24 hours, before serving.
1968: MáLAGA GAZPACHO
Provided by Amanda Hesser
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams
WHITE GAZPACHO
Provided by Suzanne Hamlin
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 20 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 8 grams, TransFat 0 grams
WHITE GAZPACHO (SPAIN)
POSTED FOR ZAAR WORLD TOUR 5. Cooking Time is chilling time. This dish is a modern adaptation of Malaga's Ajo Blanco (white almond soup). Unlike the ajo blanco, however, this version omits the almonds within and relies on sour cream and yogurt for its unmistakable creamy texture. Almonds are reserved for a crisp garnish. From http://www.spain-recipes.com
Provided by UmmBinat
Categories Vegetable
Time P1DT15m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In two batches, purée all the ingredients except for the almonds and grapes in a food processor.
- Combine both batches in a large bowl and refrigerate for several hours or overnight.
- Immediately before serving, garnish individual servings with the slivered almonds and grapes.
Nutrition Facts : Calories 220.2, Fat 17.8, SaturatedFat 11, Cholesterol 39, Sodium 190.5, Carbohydrate 11.3, Fiber 0.8, Sugar 4.7, Protein 5.7
CAULIFLOWER WHITE GAZPACHO
A VERY non-traditional white gazpacho recipe from Food & Wine. I've doubled the recipe as it called for strange amounts (like 1/2 a cauliflower). Cooking time is chilling time recommended, however I would chill overnight for best results.
Provided by Raquel Grinnell
Categories Cauliflower
Time 1h25m
Yield 12 bowls, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. Drain, rinse under cold water until cool and drain well.
- In a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. Add 1/3 cup olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Pour into a container suitable for chilling and repeat with the second half of ingredients. Season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
- Preheat the oven to 350°. Spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.
Nutrition Facts : Calories 364.9, Fat 32.2, SaturatedFat 3.2, Sodium 64.5, Carbohydrate 15, Fiber 4.5, Sugar 3.4, Protein 9.2
WHITE GAZPACHO
Try this delicious recipe for white gazpacho courtesy of chef Michelle Bernstein. This soup has a rich, nutty flavor that will be an instant favorite.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- 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.
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WHITE GAZPACHO "AJO BLANCO" RECIPE | BON APPéTIT
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- Combine cucumbers, grapes, bread, almonds, garlic, and 1 1/2 tsp. salt in a large bowl (the salt helps draw out naturally existing water from ingredients). Cover and let marinate in refrigerator for at least 12 hours and up to 24 hours.
- Transfer cucumber mixture with any accumulated juices to a blender and purée until very smooth. Strain through a fine-mesh sieve into a large bowl. Vigorously whisk in yogurt, olive oil, vinegar, verjus, almond oil (if using), and honey until smooth. Chill until cold, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Preheat oven to 350°. Toss bread with 1 Tbsp. oil; season with salt. Scatter bread over a small rimmed baking sheet.
- Bake bread cubes until golden brown, 7–8 minutes; let cool. Do ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.
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