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Almond Gazpacho
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The origins of gazpacho, in particular almond gazpacho, come from Central Spain but you will find many similar versions of this classic chilled soup in the Basque region, where mostly they will contain cream, which I am not a huge fan of. When making gazpacho always rest the soup for at least 6 hours to release the potency of the onions and garlic, this will result in a much smoother taste.
Serves 4
This recipe is from My French Vue, Bistro Cooking at Home, Published by Simon and Schuster and due for release November 2007
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Method
• Put the almonds, sourdough, garlic, onion and grapes into a large bowl and use either a bar blender or a hand-held blender to purée all the ingredients together
• Once smooth, leave the blender on the lowest power, add half the vinegar and slowly drizzle in the oil
• Taste and adjust seasoning with remaining vinegar and salt
• Place in the fridge and rest for 6 hours before serving
• Serve with barbecued seafood (such as sea urchin) and garnish with a drizzle of extra-virgin olive oil
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200 g fresh shelled almonds or ground almond
1 clove garlic, peeled
50 gm sour dough bread, crust removed, soaked in water
1 white onion, diced
300 gm sultana grapes, washed and picked
50 ml sherry vinegar
100 ml extra virgin olice oil, plus extra for serving
sea salt
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