Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 9 2024
Gazpacho - Version #2
Image From foodnetwork.com
Gazpacho:
1 cup diced peeled, seeded English cucumbers
3/4 cup verjus blanc or white grape juice
1/2 cup roughly chopped fresh fennel, fronds reserved for garnish
1/2 cup green grapes
1/3 cup blanched sliced almonds
1/3 cup diced, peeled Fuji apple
1 1/2 tablespoons honey
2 tablespoons sherry vinegar
1 teaspoon lime juice
Kosher salt
1/4 cup extra-virgin olive oil
Garnish:
1/2 cup julienned watermelon
1/3 cup julienned Fuji apple
1/3 cup thinly sliced green grapes
For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.