Best Mamma Cayes Gazpacho De Blanco White Cold Soup Recipes

Chilled White Gazpacho image

Provided by Bobby Flay

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup lightly toasted almonds
2 tablespoons toasted pine nuts
2 cloves garlic, smashed
2 1/2 cups white grapes
1 cup white grape juice
1/2 cup water
2 slices country white bread, crusts removed and cubed
1 cup heavy cream, whipped to soft peaks
2 to 3 tablespoons verjus
2 to 3 tablespoons walnut oil
Chopped chives, for garnish
Toasted slivered almonds, for garnish, optional
Champagne grapes, optional

Steps:

Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.

Mamma Caye's Gazpacho De Blanco (White Cold Soup) image

Provided by College Girl

Categories Vegetable

Time P1DT2m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Steps:

Blend cucumbers, broth, and garlic in blender or food processor. Add vinegar, salt, and sour cream. Refrigerate 24 hours, or overnight. Serve in chilled bowls with toppings of your choice.
May be made 2 to 3 days in advance.

Nutrition Facts : Calories 91.5, Fat 1.5, SaturatedFat 0.7, Cholesterol 5.8, Sodium 764.7, Carbohydrate 14.3, Fiber 0.6, Sugar 6.8, Protein 5.6

Gazpacho Ajo Blanco image

Provided by Martha Stewart

Number Of Ingredients 9

3 cups cubed crustless day-old rustic bread
5 garlic cloves
10 ounces (2 cups) blanched whole almonds
2 1/2 teaspoons sherry vinegar
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
2 1/2 cups cold water, plus more for soaking
5 to 8 red seedless grapes, thinly sliced crosswise, for serving
Marcona almonds, chopped, for serving (optional)

Steps:

Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
Pulse blanched almonds in a food processor until finely ground. Squeeze excess liquid from bread, and transfer bread to food processor. Add cooked garlic, vinegar, and 1 1/2 teaspoons salt. Puree mixture until smooth. With machine running, pour in oil in a slow, steady stream, alternating with cup cold water, blending until emulsified. Blend in remaining 2 1/4 cups cold water. Strain through a fine sieve until smooth, discarding solids. Season with salt. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day). Season with salt and pepper.
Divide chilled gazpacho among 6 bowls or glasses. Drizzle with oil and top with grapes, and Marcona almonds if desired, just before serving.