Cauliflower White Gazpacho |
|
 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A VERY non-traditional white gazpacho recipe from Food & Wine. I've doubled the recipe as it called for strange amounts (like 1/2 a cauliflower). Cooking time is chilling time recommended, however I would chill overnight for best results. Ingredients:
1 head cauliflower, medium sized, cut into 1-inch florets |
4 slices white bread, crusts removed |
1/2 cup pine nuts (3 ounces) |
4 garlic cloves, coarsely chopped |
1/4 cup sherry wine vinegar |
2 shallots, large, coarsely chopped |
2 1/2 cups blanched slivered almonds (2 cups for the soup, set aside 1/2 cup for garnish) |
1 seedless cucumber, medium sized, peeled and coarsely chopped |
1/2 cup seedless cucumber, finely diced |
2/3 cup extra virgin olive oil |
kosher salt |
Directions:
1. In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. Drain, rinse under cold water until cool and drain well.
2. In a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. Add 1/3 cup olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Pour into a container suitable for chilling and repeat with the second half of ingredients. Season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
3. Preheat the oven to 350°. Spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.
|
|