Green Grape and Marcona Almond Gazpacho

I’m up to my eyeballs in Thai recipes that I’m testing for this month’s gourmet club meeting, but I realized today that I haven’t posted a word about last month’s amazing Spanish-themed meeting.  We had a terrific meal!  I was on appetizer duty and so much of the Spanish recipe content out there centers around tapas, so I had lots to choose from.  My final choices were Tomato-Rubbed Bread with Manchego Cheese (the favorite!), Piquillo Peppers Stuffed with Shrimp Salad (soooo good), and the one recipe I actually managed to photograph: Green Grape and Marcona Almond Gazpacho.  I’ve made tomato and cucumber-based gazpacho before, and this one was so different.  It’s creamy, fruity, nutty, and easily made ahead – perfect for entertaining outside in the summer.  Here’s the recipe:

Green Grape and Marcona Almond Gazpacho
Makes about 8 cups

Ingredients:
1 large garlic clove
2 1/2 large seedless cucumbers, peeled and cut into 1-inch dice (5 cups), plus 1/4 cup finely diced peeled cucumber, for garnish
1 1/4 cups whole green grapes, plus 1/4 cup diced grapes, for garnish
3/4 cup Marcona almonds
3 cups crustless 1/2-inch dice of good white bread
4 scallions, white and tender green parts, cut into 1-inch lengths
1 cup packed watercress leaves
1/2 cup cold water
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper

Method:
In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.

In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil, and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.

To serve, chop the remaining 1/4 cup of almonds.  Stir the gazpacho, then pour it into shallow bowls.  Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.

Make ahead: The gazpacho can be refrigerated overnight.

Source: FoodandWine.com

My notes:

  • I left out the watercress because my grocery store didn’t have any.
  • I was able to find Marcona almonds at Costco.  I had to buy more than I needed (of course!), but they’re incredibly delicious and made a great snack.
  • If you go to Costco for the almonds, you might at well get English cucumbers while you’re there as well.  You can get three for the price you would typically pay for two at a regular grocery store.

Green Grape and Marcona Almond Gazpacho

I would say this soup is best suited for adventurous eaters since it’s served cold and the flavors are a bit unexpected.  Visually, one might think avocado or peas, but the flavor is definitely a combination of fruit and nuts.  We all agreed that there was almost a pear flavor (despite the fact that the recipe didn’t contain any pears), which was, I think, a combination of the cucumber and the grapes.  The almonds stood out wonderfully in the flavor profile, and they also gave the soup its creamy texture.  This gazpacho would be a fantastic, light first course for an outdoor dinner party or would make a great addition to any Spanish-themed menu.

Recipe links: Tomato-Rubbed Bread with Serrano Ham (I substituted Manchego), Piquillo Peppers Stuffed with Shrimp Salad, and Green Grape and Marcona Almond Gazpacho

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