Red and White Gazpacho Recipe | Geoffrey Zakarian
Level: Easy
Yield: 4 servings
Total: 1 hr 35 min (including chilling time)
Active: 35 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 287
Total Fat: 20 g
Saturated Fat: 2 g
Carbohydrates: 28 g
Dietary Fiber: 3 g
Sugar: 23 g
Protein: 3 g
Cholesterol: 0 mg
Sodium: 453 mg
Imagine a cool, vibrant soup that reimagines the Spanish classic, white gazpacho (Ajo Blanco), with a playful twist of ruby-red watermelon and crisp green apple. This easy, gluten-free delight blends sweet, tart, and savory notes perfectlythanks to blended almonds for silky texture instead of bread. Finished with aromatic fennel fronds, it's your invitation to a refreshing summer escape that'll have you blending up batches all season!
Gazpacho:
- 1 cup English cucumber, diced, peeled, and seeded
- 3/4 cup verjus blanc or white grape juice
- 1/2 cup fresh fennel, roughly chopped (save fronds for garnish)
- 1/2 cup green grapes
- 1/3 cup blanched sliced almonds
- 1/3 cup diced, peeled Fuji apple
- 1 1/2 tablespoons honey
- 2 tablespoons sherry vinegar
- 1 teaspoon lime juice
- Kosher salt
- 1/4 cup extra-virgin olive oil
Garnish:
- 1/2 cup watermelon, cut into fine julienne
- 1/3 cup Fuji apple, cut into fine julienne
- 1/3 cup green grapes, thinly sliced
- For the gazpacho: Add the diced cucumbers, verjus or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice, and a pinch of salt to a blender. Blend until smooth. While the machine is running on low speed, slowly drizzle in the olive oil to help emulsify. Taste, and adjust the seasoning as needed. Pass the soup through a fine mesh strainer into a large bowl or measuring cup. If serving right away, cool the mixture in an ice bath until thoroughly chilled. Alternatively, refrigerate the soup until ready to use. Add more salt to taste if necessary.
- Arrange small mounds of julienned watermelon and apple in the centers of four soup bowls. Surround each pile with a scattering of sliced grapes. Carefully ladle the cold soup around the fruit. Top each bowl with reserved fennel fronds. Serve immediately.
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