Sangria's White Gazpacho Recipe
From the southern region of Andalusia with love
By ANNIE POTASZNIK
Updated 12:42 PM CST, Wed, Sep 2, 2009
Traditional White Gazpacho (serves 4)
For the gazpacho:
9 oz. Marcona almonds
3 cups mineral water
2 oz country bread (3 days old)
½ cup Spanish extra virgin olive oil
2 tbs. sherry vinegar
1 clove garlic
Salt Maldon or seal salt
16 white grapes cut in half
16 red grapes cut in half
For the Granita (shaved ice):
1 mango
11 oz pineapple juice
(Prepare almonds one day before serving)
Crush almonds -- do not chop or dice and then place almonds in mineral water and soak overnight. The next day place bread in mineral water and soak. Next, take your almond mixture and place in blender along with garlic, sherry vinegar and water soaked bread. Blend the ingredients well into a smooth texture and add the olive oil slowly into blender while it’s on to create an emulsion.
To serve:
Peel the mango, put into blender and add pineapple juice. Puree until smooth. Place into freezer until frozen. Remove from freezer when ready to serve.
Plating:
Scoop Granita with a fork and place in center of the plate. Place the grapes on top of Granita and then add gazpacho. Swirl or drizzle with olive oil and add crushed almonds for garnish. Add a pinch of salt to taste.
First Published: Aug 4, 2009 2:50 PM CST
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