My Recipes

White Gazpacho

Makes 2.5 Quarts

Gazpacho is a cold Spanish soup based on stale bread, garlic, oil, vinegar , that is pounded into a paste and mixed with water. What makes my recipe so special is the cucumbers and honeydew that provide a freshness and crispness especially to be enjoyed in the summer months. I prefer to use fresh bread and almonds to provide extra richness to this updated classic. I hope you enjoy it as much as I do.

Ingredients

3    lbs. Peeled cucumbers
1    Each Honey dew, skinned and seeded
1    Clove Garlic
1    Shallot
3    oz bread
1    oz honey
1    oz rice wine vinegar
3    dashes Tabasco
5    oz blanched and peeled almonds
16 oz bottled water
Salt to taste

8-10 oz Sparkling water

Instructions

Take all ingredients excluding the sparkling water, put in Blender or food Processor. Spin till smooth. Pass through a thin mesh strainer. Adjust seasoning. Refrigerate.

For Serving

Stir the Gazpacho, (settling is natural), taste and adjust the seasoning. Add sparking water till desired consistency. The water should provide a certain effervescence. Taste and once again adjust seasoning

For Garnish

Grilled Bread, crabmeat, and extra virgin olive oil are all wonderful additions. Any cured pork (country ham, prosciutto) product would be a wonderful compliment to this summer time soup.