March 6, 2011

Smooth White Grape Gazpacho

I saw this recipe some time ago being made by Claire Robinson on Food Network and thought it looked too good to not try. Gazpacho is a cold, summertime soup hailing from the Andalusia region in southern spain. The soup is uncooked and traditionally uses vegetables with garlic, olive oil, vinegar and sometimes lemon juice. This recipe used fruit and I loved it. Slightly sweet yet very refreshing. Maybe it will bring summertime here sooner. The recipe below yields 8 good-sized portions. Enjoy!

2 1/2 cups seedless white grapes, plus more finely chopped or sliced, for garnish
1 cup regular soy milk, chilled
1/2 cup blanched slivered almonds
2 scallions, white and green parts, chopped, plus more thinly sliced, for garnish
1 lime, juiced
Kosher salt and freshly cracked black pepper

1. Put the soy milk and almonds in the jar of a blender and puree until smooth, about 2 to 3 minutes.

2. With the motor running, slowly add the grapes, scallions and lime juice.

3. Season with salt and pepper and puree until well blended.

4. Chill in the refrigerator until very cold, then stir well before serving.
5. To serve, pour into a small bowls and garnish with chopped or sliced grapes and sliced scallions.

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