White Gazpacho Recipe
Recipe Phillippa Cheifitz The original recipe is by New Zealand food writer Ray McVinnie, from his cookbook Eat (New Holland, 2003). Ingredients: 2 garlic cloves 225g finely ground, Blanched almonds 1 cup fresh, white breadcrumbs 7T mild, extra-virgin olive oil About 3T sherry vinegar 4 cups iced water Sea-salt flakes, to taste Green melon shavings, for garnishing Directions: To make the soup, purée the garlic, almonds, breadcrumbs and olive oil to a smooth paste in a food processor or with a hand blender. Add the vinegar and water, and blend until frothy. Season with salt to taste. Check the sweet-sour balance and add more vinegar if necessary. Chill well, and garnish with shavings of green melon to serve. Serves 8 This article was originally featured in the House and Leisure 2013 Food issue.