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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