Chilled white gazpacho

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
75g lightly toasted almonds
2 tbsp. toasted pine nuts
2 cloves garlic, smashed
375g white grapes
240ml white grape juice
120ml cup water
2 slices country white bread, crusts removed and cubed
240ml double cream, whipped to soft peaks
2 to 3 tbsp. verjus
2 to 3 tbsp. walnut oil
Chopped chives, for garnish
Toasted slivered almonds, for garnish, optional
Champagne grapes, optional
1) 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.

2) 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.

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