White Gazpacho Recipe

Inspired by Perseid

Time30m

Serves4

Grape, Almond, Cucumber, Brioche Crouton

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Ingredients

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Base Ingredients

2 cups Seedless grapes

1 cup Almonds (blanched)

1 medium Cucumber (peeled and chopped)

1 clove Garlic (minced)

3 tablespoons olive oil

2 tablespoons White wine vinegar

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Water

Brioche Croutons

2 cups Brioche bread (cut into cubes)

2 tablespoons olive oil

1 to taste Celtic sea salt

Method

Gazpacho Preparation

Blend the Base Ingredients

In a blender, combine the seedless grapes, blanched almonds, chopped cucumber, minced garlic, olive oil, white wine vinegar, salt, black pepper, and water. Blend until smooth and creamy.

Chill the Gazpacho

Transfer the blended mixture to a bowl or container and cover. Chill in the refrigerator for at least 2 hours to allow the flavors to meld.

Brioche Crouton Preparation

Prepare the Croutons

Preheat your oven to 375°F (190°C). In a mixing bowl, toss the brioche cubes with olive oil and salt until evenly coated.

Bake the Croutons

Spread the brioche cubes on a baking sheet in a single layer. Bake for 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool.