White gazpacho
Item 1 of 1
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
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Ingredients
Metric
Imperial
- 6 garlic cloves, roasted
- 70g of sourdough bread
- 125g of green grape
- 125g of cucumber
- 120ml of water
- 120ml of natural yoghurt
- 100g of almonds, toasted
- chilli flakes to season
- sherry vinegar to season
- salt
SAVE RECIPE
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
- 6 garlic cloves, roasted
- 70g of sourdough bread
- 125g of green grape
- 125g of cucumber
2
Mix in the water, yoghurt and almonds and leave overnight to marinate in the fridge
- 120ml of water
- 120ml of natural yoghurt
- 100g of almonds, toasted
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
- chilli flakes to season
- sherry vinegar to season
- salt
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