Michelle Bernstein’s White Gazpacho
As heard on Linda’s WLRN 91.3 FM Food News and Views, Thursdays, 1:30 – 2:00 pm ET
White Gazpacho with Almonds, Grapes and Cucumbers
From Cuisin a
2 cups chopped peeled English cucumber
2 cups seedless green grapes
1 1/2-cups salted Marcona almonds Or other salted almonds
1 small garlic clove, peeled
1/2 shallot
1 tablespoon chopped fresh dill
1 1/2-cups cold Vegetable Stock or low-sodium store-bought vegetable broth
1/2 cup good extra-virgin olive oil
1 tablespoon sherry vinegar
2 tablespoons sherry
Kosher salt and freshly ground pepper
Optional Garnishes
1/4 cup sliced seedless green grapes
2 tablespoons crushed salted Marcona almonds or other salted almonds
1 tablespoon chopped fresh dill
Put the cucumber, grapes, almonds, garlic, shallot, dill, and broth in a blender and puree until very smooth. With the motor running, drizzle in the olive oil in a thin stream until the mixture emulsifies. Stop the motor and taste the gazpacho; it should be smooth and creamy (if slightly grainy). It it’s still a bit chunky, more like salsa than soup, puree it for another minute.
Add the vinegar and sherry and puree on high for 1 more minute. Season to taste with salt and pepper. Serve at room temperature or refrigerate until cold. (The gazpacho can be refrigerated in an airtight container for up to 2 days.)
Ladle the gazpacho into bowls and garnish with sliced grapes, crushed almonds, and/or dill, if desired.