For the white gazpacho, soak the toasted white bread in vegetable stock for a few minutes. Drain and puree in a blender with the almonds, garlic and some sea salt.
Now slowly pour in the olive oil and then add the vinegar and grape juice.
Strain the soup through a hair sieve and season with salt, pepper and nutmeg. Chill.
Before serving, garnish with skinned, seeded and halved grapes, if desired.
Preparation Tip:
A wonderful white gazpacho recipe!
Related Recipes:
Medallions of Venison Leg with Rosehip Sauce, Chestnut Puree and Spinach SpaetzleFor the chestnut puree, cut the chestnuts and bake in the oven at 180 °C until the skin cracks open. Now peel...
Turmeric Fish with Long Grain RiceHeat the oil in a frying pan. Fry the finely chopped garlic and onion in it. Add the spices and coconut and...
Veal Tajine with Okra1. cut meat into bite-sized pieces. Rinse okra, cut stalks into small pieces. Blanch okra in boiling hot...
Krustenbrat’l (Roast Pork)First, prepare the garlic water. To do this, crush three cloves of garlic, mix with about twice as much water...
Parsnip Soup with Baked Goose PralinesSeason the legs with salt and pepper and sear them in olive oil on all sides. A relatively large amount of fat...
Bouillabaisse From Local WatersFor the bouillabaisse from local waters, finely dice the shallots. Cut the fennel, celery and yellow beet...
Medallions of Venison Loin with Beetroot and Horseradish MousseFor the medallions of venison loin, cut evenly sized medallions from the filet, season with salt and pepper...
Parsnip Soup with Beech CrackersSauté shallots in beechnut oil, add parsnips, swirl briefly. Dust with flour, deglaze with white wine and...
Beetle Bean SaladFor the beetle bean salad, soak the beans overnight. Drain and cook in unsalted water until tender, about 50...
Mexican Style TortillaFor Mexican-style tortilla, peel potatoes, slice thinly and fry in olive oil. Set aside. Cut red bell bell...