White Gazpacho with Ham Wrapped Crustini by Grace

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    NEWSLETTERS

    TK
    NBC 5 News
    Chef Blaine Standiford's Twenty at the Tower creation - White Gazpacho.

    Yield: 4 cup
    Portion Size: 8 oz
    Num Portions: 4

    Quantity -- Ingredient
    3 ea -- peeled, sliced english cucumber
    1 cup -- toasted marcona almonds
    1 tbl -- minched garlic
    3 slices -- crust removed ciabatta bread
    ½ cup -- olive oil
    ½ cup -- whole milk
    ¼ cup -- sherry vinegar
    0 as needed -- sea salt
    ¼ lb -- sliced thin jamon iberico boneless or other cured meat
    4 slices --  toasted ciabatta bread
    4 ea -- sliced heirloom cherry/pear mix tomato
    0 as needed -- olive oil for garnish

    Procedure

    Method For Gazpacho:
    1. In high speed blender (vitamix) blend together cucumber, marcona almonds, garlic, sherry vinegar, olive oil, crust removed ciabatta bread and milk
    2. Blend on high speed until completely smooth, about 3 minutes
    3. Season the mixture with salt to your desired taste and reserve cold
    4. Wrap sliced cured meat around toasted ciabatta bread.

    To Serve:

    1. Pour cold soup into cold bowl.
    2. Garnish with cured meat wrapped crustini
    3. Garnish with sliced heirloom tomatoes and drizzle with desired amount of olive oil

    Prepared by: Grace