Gazpacho Blanco - {Spanish} Recipe - Cooking Index
Gazpacho Blanco - {Spanish} Recipe - Cooking Index
Cool, bracing, and many layered -- with the sweet fruitiness of the grapes balanced by the savory vegetables and cooled by the yoghurt. Then there's that little earthy bit of toasted almond garnish that just sets the whole thing off. A really nice, palate-cleansing cold soup.
Courses: Soup| 1 lb | 454g / 16oz | Seedless white grapes - stemmed |
| 3 | Cucumbers - seeded and chopped | |
| 1 | Shallot - chopped | |
| 1 | Garlic clove - minced | |
| 2 cups | 474ml | Yoghurt - (low fat is fine) |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| Hot pepper sauce - (abt 8 drops) - to taste | ||
| Garnish | ||
| White seedless grapes - halved | ||
| Sliced almonds - toasted |
Puree the grapes in a blender, then strain out the skins and return the juice to the blender.
Add the cucumber, shallot, and garlic, and puree. Blend in the yoghurt. Season with salt, pepper, and hot pepper sauce. Refrigerate until cold. Serve when ready.
Serve to 4 to 6 people as a first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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