White Gazpacho
Cooked parsnip keeps for a long time in the fridge, so you can cook them up to 3 days ahead of time. You can roast them in the oven or just steam them. Once ready, this soup keeps for 24 hours in the fridge.
Ingredients
- 1 lb parsnip
- 2 Tbsp coconut oil
- Salt to taste
- 2 cups blanched almonds
- 3 cloves garlic
- 2 cups ice cubes
- 3 Tbsp sherry vinegar or wine vinegar
- 6 Tbsp fruity olive oil
- Salt and pepper to taste
- 1 cup green grapes, Muscat if possible
- 3 Tbsp almonds, chopped
Method
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1
Peel parsnip and halve lengthwise. Rub with coconut oil, salt, and place on a baking tray. Roast in an oven heated to 350 °F until tender (30 to 45 minutes). Let cool or refrigerate before moving to the next step.
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2
Put the parsnip, almonds, garlic, and ice in a blender. Reduce to a fine, creamy liquid. Add water if needed.
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3
Incorporate vinegar and 4 Tbsp olive oil. Salt and pepper to taste. Place soup bowls in freezer for 30 minutes to chill them.
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4
Halve and seed grapes. Pour Gazpacho into the chilled bowls and garnish with grapes, almonds and a few drops of olive oil.
A variation of the Red Gazpacho from The Spice Trekkers Cook at Home
