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

Michelle Bernstein’s (Michy’s Miami Restaurant)

White Gazpacho with Almonds, Grapes and Cucumbers

From Cuisin a Latina (Houghton Mifflin, $30.00)

 

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.