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WHITE GAZPACHO WITH ALMONDS & GRAPES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Soups
Amount Measure Ingredient -- Preparation Method
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3/4 c Blanched almonds
3 Cloves garlic, peeled
1/2 ts Salt, or to taste
4 Slices stale white bread,
-crusts removed.
4 c Ice water
7 tb Olive oil
3 tb White wine vinegar
2 tb Sherry vinegar
1 tb Butter
6 Slices white bread, crusts
-removed, cut in cubes
1 1/2 c Seedless green grapes
Grind almonds, 2 garlic cloves, and salt to a fine
consistency in a food processor or blender. Soak stale
bread in one cup ice water, and squeeze to extract
moisture. Add bread to processor. With processor
running, add 6 tb oil and one cup ice water slowly in
a steady stream. Add vinegars, and mix on high speed
for 2 minutes. Add one cup ice water and mix 2 more
minutes. Place in a bowl, add remaining ice water and
mix well. Adjust seasonings with salt and vinegar.
Chill for up to 6 hours.
Heat butter and remaining one tablespoon olive oil in
a skillet. Crush remaining garlic clove and add to pan
with bread cubes, tossing to coat with butter and oil.
Cook over very low heat, stirring occassionally, 20-30
minutes, or until cubes are golden.
Serve soup ice cold, garnished with croutons and
grapes.
Appeared in the Aug. 31, 1994 issue of The New York
Times.
Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or
rec.food.cooking
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