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Spa Cusine: Dazzling White Gazpacho

by Executive Chef Juliana Oliveira May 14, 2010
Spa Cusine: Dazzling White Gazpacho

The zingy flavors in this super-healthy take on the classic chilled springtime soup are sure to impress your guests. Serves 4.

  • 4 slices white bread, lightly toasted
  • ½ cup pine nuts, lightly toasted
  • ½ cup slivered or sliced almonds (no skins), lightly toasted
  • 3 cloves garlic

  • ½ c olive oil, extra virgin
  • 2 cups vegetable stock
  • 3 Tbsp sherry vinegar
  • 1 ½ cups white/green grapes, seedless
  • Salt and Pepper to taste

  1. Soak bread in vegetable stock, drain and reserve bread and stock.
  2. In a blender, puree grapes, nuts and garlic until smooth.
  3. Add soaked bread and vinegar.
  4. Reduce blender speed to low, and add oil gradually.
  5. Adjust consistency with remaining vegetable stock, if desired.
  6. Season to taste with salt and pepper.
  7. Chill for at least an hour, but preferably overnight.
  8. Serve in shallow bowls.

For any questions about this or past menus, please email: editor@timetospa.com