Showing posts with label raw gazpacho. Show all posts
Showing posts with label raw gazpacho. Show all posts

Tuesday, August 30, 2011

White Gazpacho (use up your cucumbers!)

Got Cukes?  Well, if you've made my Overnight Pickles and have brine leftover, this delicious cold soup will tickle your taste-buds! .. and don't worry, if you don't have any brine, the recipe includes a version with Apple Cider Vinegar. 

This White Gazpacho is based on a soup I used to make when I was the Chef at a Wine Bar in Maine.  I have revised the ingredients to be more raw friendly.. but you can always sub Marcona Almonds and Sherry Vinegar for the Cashews and Brine/Apple Cider Vinegar. 

White Gazpacho
  • 1 c cashews soaked overnight (drain soaking water)
  • 3 large English cucumbers (keep the peels on if they are organic)
  • 2-3 cups water
  • 2 medium cloves garlic
  • 3-5 tablespoons pickle brine OR  apple cider vinegar (raw is best, start with 3 and add more if needed)
  • ½ teaspoon ground toasted cumin
  • ¼ teaspoon ground toasted coriander
  • 1 teaspoon smoked paprika
  • Scant pinch nutmeg
  • Decent pinch ground cardamom
  • 2 tablespoons evoo
  • ¼ teaspoon white pepper
  • Smoked Sea salt or regular sea salt to taste (add small amounts and wait for 10 minutes for the flavors to bloom, especially if you are using a high quality, chunky salt… and if  you can, please do!.. )
  • Additional water as needed to blend

  • Blend , blend blend. I use my Vita-Mix, but if you are doing this in a regular blender, do it in three batches.  Taste and adjust seasoning.  Add a bit more vinegar/salt as needed and let the soup rest for a bit..  This soup is MUCH better chilled overnight and will keep up to 10 days.

Garnish with herb oil and chunks of cucumber, roasted sunflower seeds or cashews and a sprinkle of smoked sea salt if you have it.
Herb Oil:
  • Blanch 1 bunch of chives, drain and pat dry; blend with 1 cup of olive oil, put in squirt bottle and drizzle

BTW, thanks for the great comment and support about my Moving To Boston post!  I am really excited!