white gazpacho

225g whole balnched almonds
750ml iced water
75g stale bread (no crusts), soaked in water
3 garlic cloves, crushed to paste with 1 level tsp salt
3 tbsp olive oil
3 tbsp sherry vinegar
200g white grapes (preferably muscat)
sea salt and black pepper

in a food processor, grind the almonds until the consistency is as fine as possible. At this point they should stick to the side of the machine. Turn off and loosen the nuts from around the edge. Add 5 tablespoons of the iced water. Turn the machine back on until the almonds form a paste just fluid enough to turn in on itself. Squeeze the bread of excess water and add to the almonds along with the garlic. Combine until smooth. Add the olive oil and gradually pour in the rest of the iced water, until you end up with a very smooth paste similar to single cream. Transfer to a bowl and season with sherry vinegar and salt to taste. You should end up with a nice balance between the almonds, garlic and sherry vinegar. Just before serving, check for seasoning again. Ladle into bowls and distribute the grapes evenly. Perfect for a fine summer's day.

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posted by ramtops on 07 Mar 06 - 6701 views


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The Moro Cookbook