Foodie Friday: Savor Fresh and Flavorful Gazpacho
July 10, 2015
Summertime is fleeting, and before you know it the sun is going to be M.I.A., so don’t miss your chance to make something special for those humid meals on the patio! And what better way to break the boring menu monotony than with a gorgeous bowl of gazpacho, torn from the pages of Bon Appetit magazine?
Why all this hubbub about gazpacho? Savor: Fresh Catering by JCP Event Group knows that classic gazpacho never goes out of style. Originating from the Andalusia area of Spain, gazpacho is a unique dish that is centuries old. If a dish survives antiquity and remains loved in the modern age, you know it’s got to be good!
Made of raw fruits and veggies and served cold, gazpacho isn’t your ordinary soup. It’s like a wake-up call for your taste buds; a fusion of all our favorite summer ingredients, with a chilled twist. In addition to being refreshing and cool, it’s also packed with savory flavors that offer you a chance to experiment and be playful, so don’t shy away from going off the beaten path when making it yourself.
Savor’s recipe for white cucumber gazpacho is a different take on the classic dish that utilizes yogurt for creaminess, grapes, and honey making for a slightly sweet delight. Top it all off with a garnish of mint and red pepper confetti for that extra oomph, and you’ve got yourself one hot looking cold dish! Your friends and family will thank you for being a little adventurous in the kitchen, and introducing them to something so very scrumptious!
Feast your eyes on the colorful beauties below, and you won’t doubt just how pretty gazpacho can become when garnished with fresh garden herbs and edible flowers. And trust us, this appetizer trio tastes even better than it looks!
When cooking, never shy from being adventurous; try your hand at this white gazpacho, and savor the delicious rewards!
White Gazpacho “Ajo Blanco”
- 10 cups 1 1/4-inch cubes peeled English hothouse cucumbers
- 4 1/2 cups stemmed green grapes
- 3 cups 1-inch cubes crustless sourdough bread
- 1 1/3 cups slivered almonds, lightly toasted
- 2 1/2 tablespoons minced garlic
- 1 1/2 teaspoons fine sea salt plus more for seasoning
- 1 1/3 cups plain whole-milk Greek yogurt
- 1/3 cup extra-virgin olive oil
- 1/3 cup Sherry vinegar
- 1/3 cup verjus or 2 Tbsp. Champagne vinegar plus 3 Tbsp. water
- 2 1/2 tablespoons almond oil (optional)
- 1/2 teaspoon honey
- 1/2 cup 1/4-inch cubes crustless sourdough bread
- 1 tablespoon olive oil plus more for garnish
- Sea salt
- 16 green grapes, halved lengthwise
- 16 red grapes, halved lengthwise
- 1/2 cup 1/4-inch cubes unpeeled English hothouse cucumber
- 2 tablespoons minced fresh chives
- 2 tablespoons slivered almonds, toasted
- Combine cucumbers, grapes, bread, almonds, garlic, and 1 1/2 tsp. salt in a large bowl (the salt helps draw out naturally existing water from ingredients). Cover and let marinate in refrigerator for at least 12 hours and up to 24 hours.
- Transfer cucumber mixture with any accumulated juices to a blender and purée until very smooth. Strain through a fine-mesh sieve into a large bowl. Vigorously whisk in yogurt, olive oil, vinegar, verjus, almond oil (if using), and honey until smooth. Chill until cold, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Preheat oven to 350°. Toss bread with 1 Tbsp. oil; season with salt. Scatter bread over a small rimmed baking sheet.
- Bake bread cubes until golden brown, 7–8 minutes; let cool. Do ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.
- Season soup to taste with salt. Divide among chilled bowls. Garnish with green grapes, red grapes, cucumber, chives, almonds, and croutons. Drizzle with oil.
From us here at Savor, be sure to eat, sip your gazpacho, and be merry!