|  home | feedback | help          
The Produce Hounds
Load Up on Late
Summer Produce

15 E. 15th Street
New York, NY 10003
(212) 647-1515

Young Garlic and Almond Gazpacho
Chef Marco Moreira of Tocqueville - New York, NY
Adapted by StarChefs

Yield: 8 - 10 Servings


  • 3 cups whole almonds, blanched and peeled
  • 4 medium garlic cloves
  • ½ cup day old bread (French rolls or light sourdough), crust removed and cubed
  • 2 quarts water
  • ½ cup extra virgin olive oil
  • ¼ cup sherry vinegar
  • White pepper
  • Salt
In a food processor, combine the almonds, garlic, bread and half the water to make a paste. Transfer to a blender and at medium speed add the rest of the water, then the olive oil in a thin stream to emulsify. Add the vinegar and season with freshly ground white pepper and salt to taste. Chill overnight and serve very cold, garnished with fresh herbs.

The gazpacho can also be served with shellfish and/or marinated tomatoes (marinade of olive oil, sherry vinegar, parsley, chives, tarragon, lemon thyme and fleur de sel).

Wine pairing:
An Italian white such as the Agricoltori del Chianti Geografico Vernaccia di Sangimignano 2003



 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy