White Gazpacho With Grapes And Toasted Almonds Recipes

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CHILLED WHITE GAZPACHO

Provided by Bobby Flay

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13



Chilled White Gazpacho image

Steps:

  • Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
  • Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.

1/2 cup lightly toasted almonds
2 tablespoons toasted pine nuts
2 cloves garlic, smashed
2 1/2 cups white grapes
1 cup white grape juice
1/2 cup water
2 slices country white bread, crusts removed and cubed
1 cup heavy cream, whipped to soft peaks
2 to 3 tablespoons verjus
2 to 3 tablespoons walnut oil
Chopped chives, for garnish
Toasted slivered almonds, for garnish, optional
Champagne grapes, optional

WHITE GAZPACHO WITH MELON, GRAPES, AND ALMONDS

Provided by Food Network

Categories     side-dish

Yield Serves 6 to 8

Number Of Ingredients 8



White Gazpacho with Melon, Grapes, and Almonds image

Steps:

  • Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.

3/4 cup almonds, blanched and peeled
1/4 to 1/2 cup freshly squeezed lemon juice
2 small honeydew or Sharlyn melons, peeled, seeded and cut into large pieces (6 to 7 cups melon chunks)
Salt
Ground white pepper
1/4 cup almonds, toasted and julienned
1 cup seedless red grapes, halved
Creme fraiche

SMOOTH WHITE GRAPE GAZPACHO

Provided by Claire Robinson

Categories     main-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6



Smooth White Grape Gazpacho image

Steps:

  • Put the soy milk and almonds in the jar of a blender and puree until very smooth, about 2 to 3 minutes. With the motor running, slowly add the grapes, scallions and lime juice; season with salt and pepper and puree until well blended.
  • To serve, pour into a small bowls and garnish with chopped or sliced grapes and sliced scallions.
  • Note: Gazpacho can be served immediately but is even better if refrigerated until very cold. Stir well before serving.

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

GRAPE GAZPACHO

Provided by Alton Brown

Categories     appetizer

Time 2h15m

Yield 4 servings

Number Of Ingredients 10



Grape Gazpacho image

Steps:

  • Place half of the cucumbers, apples, and tomatillos into the bowl of a food processor. Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint. Pulse 9 to 10 times. Combine with the remaining half of the cucumber, apple, and tomatillo. Season with salt, to taste. Chill for 2 hours in the refrigerator before serving. Serve as an appetizer or soup course.

1 small cucumber, seeded and chopped (approximately 1 cup)
1 Granny Smith apple, peeled, cored, and chopped (approximately 1 cup)
1 cup chopped tomatillos (approximately 3 medium tomatillos)
1 pound seedless green grapes (approximately 3 cups)
1 cup chopped walnuts, toasted
1 cup plain yogurt
1 cup white grape juice
1 teaspoon rice wine vinegar
6 large mint leaves
Kosher salt

WHITE GAZPACHO WITH GRAPES AND GARLIC

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9



White Gazpacho with Grapes and Garlic image

Steps:

  • Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike. Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold. Serve in chilled soup bowls and garnish with the grapes.

1 1/2 cups blanched almonds, coarsely chopped
2 cloves garlic, chopped
4 slices stale countrystyle bread, crusts removed
1/2 cup fruity olive oil
4 tablespoons sherry wine vinegar
2 cups white grape juice
2 cups iced water
3 teaspoons sea salt, or to taste
24 seedless white or Muscat grapes, halved

WHITE GAZPACHO

Provided by Suzanne Hamlin

Categories     soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10



White Gazpacho image

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
  • In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
  • In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
  • To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 20 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 8 grams, TransFat 0 grams

1 cup blanched almonds
2 cloves garlic, peeled and halved
3 slices French or Italian bread, crusts removed
1/4 cup water
4 cups cold chicken or vegetable stock, or water
1/4 cup fruity olive oil
3 tablespoons white wine vinegar
1/2 teaspoon salt, or to taste
1 cup seedless green grapes, halved
1/2 cup lightly toasted croutons

ALMOND GRAPE GAZPACHO

Provided by Elaine Louie

Categories     dinner, quick, weekday, soups and stews, appetizer

Time 30m

Yield 4 to 6 servings (about 6 cups)

Number Of Ingredients 16



Almond Grape Gazpacho image

Steps:

  • For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
  • Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée.
  • Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours.
  • For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil.

Nutrition Facts : @context http, Calories 915, UnsaturatedFat 73 grams, Carbohydrate 31 grams, Fat 86 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 465 milligrams, Sugar 13 grams, TransFat 0 grams

3 large garlic cloves
2 cups diced stale bread, crusts removed
2 cups peeled, fried and salted Marcona almonds, or whole blanched almonds
1 cup white seedless grapes, halved
1 cup red seedless grapes, halved
Salt
1 1/2 cups extra virgin olive oil
1 1/2 to 2 tablespoons sherry vinegar
Extra virgin olive oil, as needed
1/4 cup diced bread
Salt
1/2 cup mixed red and white seedless grapes, cut into small dice
1/4 cup peeled, fried and salted Marcona almonds, or whole blanched almonds
1 scallion, thinly sliced diagonally
Almond oil or extra virgin olive oil, for drizzling
Sherry vinegar, as needed

WHITE GAZPACHO WITH GRAPES

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 10m

Yield 4 - 6 servings

Number Of Ingredients 9



White Gazpacho With Grapes image

Steps:

  • Peel grapes and set aside.
  • Put almonds into food processor or electric blender.
  • Mix bread crumbs with milk in bowl and add mixture plus garlic to container. Start blending and gradually add olive oil through funnel of food processor. Continue blending 5 minutes after last of oil is added. Add salt to taste.
  • Gradually add ice water through funnel.
  • Add vinegar and blend.
  • Serve very cold in cold bowls with the grapes separate.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 40 grams, Carbohydrate 21 grams, Fat 47 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 519 milligrams, Sugar 9 grams, TransFat 0 grams

1 1/2 cups peeled, seedless white grapes
1 1/2 cups shelled, blanched almonds, available in cans
1/2 cup fine fresh bread crumbs
1/4 cup milk
4 teaspoons finely minced garlic
3/4 cup olive oil
Salt to taste if desired
2 1/2 cups ice water
1 tablespoon white vinegar

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