White grape gazpacho
Doubtless they were tasty, but they didn't sound likely to produce the result I was craving: a light, clean, sweet flavor.
And then I came across a Chowhound recipe for minted cucumber soup with toasted walnuts. It was close enough in philosophy that I could get the basics and use my own ingredients.
My version of white grape gazpacho, then, goes like this:
1/2 cup cucumber, peeled, seeded, diced
3 cups white seedless grapes
4 oz plain nonfat yogurt
3 tbsp sliced almonds, toasted, ground
4-5 medium mint leaves
2 tbsp white wine (optional)
Baby mint leaves and almond slices for decoration
In a blender, mix cucumber and grapes together. Add half the yogurt, the mint leaves and the ground almonds; blend until smooth. Pass liquid through a sieve; discard pulp. Add remaining yogurt and wine to the liquid and blend again. Chill for at least an hour before serving. Finish with a few almond slivers and a teeny sprig of mint. Makes about two cups. Easy peasy.
I made this for last night's dinner, followed by a salade Niçoise with fresh tuna, which I was also intending to photograph for posterity. But after searing the tuna, I managed to wreck my brand-new, three-day-old Cuisinart frying pan (dumbly forgetting that the extra-thick bottom meant it retained heat longer, I set it down on a plastic cutting board and managed to unite the two for eternity). So I was just too sad ...
(I also forgot to include the snails bought specifically for the salad. I know they'd make it even more inauthentic, but they looked so, so tasty.)
Labels: gazpacho recipe