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.
- 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
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.
Put the parsnip, almonds, garlic, and ice in a blender. Reduce to a fine, creamy liquid. Add water if needed.
Incorporate vinegar and 4 Tbsp olive oil. Salt and pepper to taste. Place soup bowls in freezer for 30 minutes to chill them.
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