Ingredients-
Soup-
2 cups blanched, peeled almonds
1 tablespoon olive oil
1 small white onion, cut into ¼-inch slices
3 cloves garlic, thinly sliced
4 cups whole milk, plus for adjusting consistency
1 tablespoon crème fraiche
1 teaspoon sherry vinegar
Juice of 1 lemon
Salt, to taste
Freshly ground pepper, to taste
Garnish-
1 large cucumber
6 red grapes, cut horizontally into 1/8-inch
slices
¼ cup sliced almonds, lightly toasted
1- Chive oil, recipe follows
2-Using the small end of a melon baller, scoop 30
“Parisienne” balls out of the cucumber. Save the
rest of the cucumber for a cocktail.
3-Heat about 1 teaspoon of the olive oil in a
medium sauté pan, lightly toast the blanched,
peeled almonds, set aside.
4-Add the remaining olive oil to the pan and heat
over low heat. Cook the onions until soft and
translucent, taking care not to get any color on
them.
5-Add the onions and almonds to a large pot and
cover by about two inches with milk (should be
most of the four cups). Bring to a simmer over
medium heat, taking care not to boil the milk.
6-Let the almond-milk mixture simmer for about 45
minutes. Stir occasionally with a wooden spoon or
spatula.
7-After the mixture has simmered for 45 minutes,
strain the mixture, reserving the liquid.
8-Transfer the almond and onions to a food
processor and add the onions, garlic, crème
fraiche, vinegar, and lemon juice. Process until
smooth and slowly add milk while processing. You
may need to add additional milk.
9-Transfer the mixture to a high-powered blender.
10-Process until emulsified and smooth. Pass the
liquid through a fine sieve several times to
desired consistency. Discard anything left inside.
Note- almonds can leave grainy texture, so it’s up
to you how many times to pass it through the
strainer.
Chive Oil Recipe
1 large bunch chives (about 30 strands)
¼ cup grapeseed or olive oil
Set aside a large bowl of ice water. Bring a large
pot of water to a boil, and add the chives. Cook
for about 30 seconds, just to blanch, and drain.
Place the blanched chives in the ice water to stop
the cooking. Remove from the water after 15
seconds, and dry on a clean kitchen towel.
Process the chives a blender with the grapeseed
oil, until well-combined. Strain the oil through a
coffee filter. Covered, oil will keep for up to 1
week.
Originally Submitted
8/6/2011
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