White gazpacho

3.00

Deliciously refreshing, Marcus Wareing's white gazpacho makes a wonderful canapé or amuse-bouche. An unusual blend of grape, cucumber, yoghurt and almonds, this smooth shot is wonderfully seasoned with garlic, sherry vinegar and a hint of chilli.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Blender

Method

1
Peel the roasted garlic cloves and push through a garlic crusher. Cut the sourdough bread into cubes, halve the grapes and dice the cucumber - add all of the prepared ingredients to a large bowl
2
Mix in the water, yoghurt and almonds and leave overnight to marinate in the fridge
3
Blitz well in a blender, then pass through a fine sieve
4
Adjust the seasoning to taste using the salt, chilli flakes and sherry vinegar and serve ice cold
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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