Monday, March 4, 2013

White Gazpacho


350g flaked almonds
425g sourdough bread, crust off, soak in water
5 cloves garlic, peeled
2 pinches salt – (Murray River Pink)
375ml extra virgin olive oil, blend with canola
150ml verjus
625g grapes (White Thompson Seedless)
375g cucumber, peeled (Telegraph Cucumber)


1. Blend almonds to a fine texture.
2. Add all ingredients and blend to a smooth paste.
3. Adjust seasoning and acidity with verjus and salt.

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