I have recently discovered I love cold soup. I made this White Gazpacho as an appetizer for a dinner party, and I was surprised at how much I enjoyed it!
Gazpacho is usually tomato based, and the few times I have tried the traditional style, it hasn’t appealed to me all that much. However, I found this cucumber, buttermilk concoction to be absolutely delicious!
1 cup white grape juice
1 cup sliced almonds
1 cup peeled, seeded and diced cucumber
1 Granny Smilth apple, peeled, seeded and chopped
1 cup seedless green grapes
1 garlic clove
3 tablespoons sherry vinegar
1/4 cup olive oil
1 cup buttermilk
salt and freshly ground black pepper
shredded mint leaves, for garnish
Heat the oven to 350F.
Spread the almonds in a pie plate and toast for 6 minutes, until lightly golden, let cool.
Transfer 1 cup of the almonds to a blender. Add the grape juice, cucumber, apple, grapes, garlic, vinegar and 1/4 cup olive oil. Puree until smooth. Pour into a bowl, whisk in the buttermilk and season to taste with salt and pepper. Refrigerate until chilled, at least 30 minutes.
Pour the gazpacho into bowls or cups, garnish with the mint, and drizzle with extra olive oil if desired.
Recipe adapted from Food and Wine, July 2012