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.
WHITE GAZPACHO WITH CORN AND CRABMEAT
I clipped this recipe from Gourmet magazine years ago and then misplaced it. Luckily I had emailed it to a friend and she found it in her archives. It's a wonderful version of Gazpacho. Very easy, and very elegant.
Provided by DKitc
Categories Crab
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Process the almonds, garlic, and salt in a food processor or blender until finely ground.
- Add the vinegar and process.
- Remove the crust from the bread, and soak in the water.
- Wring out the water, reserving the water, and add bread to the processor
- Process until reduced to a fine paste. As motor runs, dribble the olive oil into the paste.
- Add one cup of the reserved water, and process. Remove to a large bowl.
- Add the corn and the grapes to processor and puree.
- Stir into the almond mixture.
- Whisk in enough of the remaining water to make the soup slightly thicker than you want it when serving. Press mixture through a fine sieve.
- Press hard on solids, and then discard them.
- Chill soup and season with salt, white pepper and additional vinegar to taste.
- While soup chills:
- Preheat oven to 400
- line two sheets. Toss grapes with a teaspoon of oil, and put in one sheet.
- Toss tomatoes with the other teaspoon of oil, and put in other sheet.
- bake grapes and tomatoes switching position of pans halfway through baking, until wrinkled and slightly caramelized (about 30 minutes).
- place grapes and tomatoes in a large bowl.
- Toss in the corn and the crabmeat.
- Stir Gazpacho and ladle into chilled bowls, then divide crab mixture between the bowls.
Nutrition Facts : Calories 560.4, Fat 36.4, SaturatedFat 4.7, Sodium 868.5, Carbohydrate 53, Fiber 6.1, Sugar 15.1, Protein 11.1
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.
RED AND WHITE GAZPACHO
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
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
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
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
GAZPACHO WITH CUMIN, BASIL, AND CRABMEAT
The ultimate summertime soup. This recipe comes from the always lovely Windsor Court Hotel in New Orleans. My favorite hotel in the big city. I love this soup. I could eat this any time of year but do prefer it on a hot day with a chilled dry white wine.
Provided by Penny Stettinius
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the tomatoes, garlic, cucumber, onion, bell pepper, cayenne, cumin, vinegar, and oil in a blender or food processor fitted with the metal blade and puree on high for 1 minutes, or until the mixture reaches the consistency of tomato soup.
- Season with salt and pepper, cover, and chill in the refrigerator for at least 1 hour.
- Place four glass serving bowls in the freezer to chill.
- Refrigerate the crabmeat until ready to use.
- When the soup is thoroughly chilled, remove from the refrigerator and stir well.
- Pour equal portions into the four chilled bowls.
- Spoon an equal portion of crabmeat into the center of each and sprinkle with the minced basil.
- Serve immediately.
Nutrition Facts : Calories 187.1, Fat 11.2, SaturatedFat 1.6, Cholesterol 44.2, Sodium 175.7, Carbohydrate 11, Fiber 2.6, Sugar 5.8, Protein 12.3
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