A perfect three weeks recipe, written by Center for Kosher Culinary Arts’ Summer Cooking Intensive 2014 Chef Instructor Carla Contraras (inspired by Chef Michelle Bernstein’s Cuisine a Latina). CKCA’s summer in Manhattan program added a special late-summer cooking intensive course due to popular demand since their first sold out. The summer intensive course will run through Thursday, August 13, 10:00 a.m.–2:00 p.m. Learn more here: http://www.kosherculinaryarts.com/recreational-classes/classes-and-calendar#sthash.fCnUWOwS.dpuf. CKCA is offering a special “bring a friend” special of $100 off for each friend you bring.
White Gazpacho Soup
2 cups chopped peeled English cucumbers
2 cups seedless green grapes
1.5 cups salted Marcona Almonds
1 small garlic clove, peeled
1 Tbs fresh dill
1.5 cups cold vegetable stock
½ cup good extra virgin olive oil
1 Tbs sherry vinegar
2 Tbs sherry
Kosher salt and pepper
¼ cup sliced seedless grapes
2 Tbs crushed salted Marcona Almonds
1 Tbs chopped fresh dill
1. Put the cucumber, grapes, almonds, garlic, shallot, dill and broth in a blender and puree until very smooth.
2. With the motor running, drizzle the olive oil in a thin stream until it emulsifies.
Stop and taste the gazpacho. It should be smooth and creamy and slightly grainy.
3. If it’s still chunky like a salsa rather than a soup, puree for another minute.
4. Add the vinegar and sherry and puree on high for 1 more minute. Season with salt and pepper.
5. Can be served at room temperature or refrigerate until cold. Can be stored up to two days in the fridge.
About Marcona Almonds:
These almonds are more rounded and plump than the California varieties we’re used to. They also seem to have a softer and somewhat “wet” texture, similar to macadamia nuts. The marcona almonds we’ve tried have a sweeter, more delicate taste closer to the flavor we associate with almond extract.