Summer is almost here, and I thought it would be the perfect time to break out some chilled soups. While most people are familiar with the tomato gazpacho, I’m a really big fan of white gazpacho. For mine, I blend green grapes, English cucumbers, charred onion and garlic with almond milk, sherry vinegar, olive oil and stale bread. There are a number of garnishes you could do. For an event last night, I decided to use diced green grapes, diced cucumber, marcona almonds, olive oil, a nasturtium leaf, a pickled green strawberry and some kale flowers (which I don’t think you can see in this picture). I have a feeling that this is going to be a big seller this summer. If you want to try a bowl, email me to find out how to book a private dinner.
If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.
Chris Spear
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