Comments on: Too Darn Hot

By: No-sweat Cooking, Day 14 — Last Night's Dinner

No-sweat Cooking, Day 14 — Last Night's Dinner — Wed, 11 Aug 2010 00:15:17 +0000

[...] it’s light and refreshing, and it’s a cinch to prepare. I typically prepare a standard red gazpacho, but we loved Melissa Clark’s golden-hued [...]

By: Jennifer Hess

Jennifer Hess — Fri, 13 Jul 2007 13:15:49 +0000

Oh, Stu, that sounds amazing. I’m drooling over here! Thanks!

By: Stu N

Stu N — Thu, 12 Jul 2007 23:07:20 +0000

White gazpacho from Malaga, courtesy of Sam and Sam Clark of the Moro restaurant in Farringdon.

To serve 4:

225g whole blanched almonds
750ml iced water
75g stale white bread, crusts removed, soaked in water
3 garlic cloves, crushed to a paste with 1tsp sea salt
3 tbsp olive oil
3 tbsps sherry vinegar
200g white grapes, preferably moscatel (muscat)
salt and black pepper

Grind the almonds as fine as possible in a food processor (or anything else that’ll grind them) – they should stick to the side of the machine. Loosen the ground nuts, then add 5tbsp of the water and turn the machine back on until the mixture has formed a paste just thick enough to turn in on itself. Then squeeze the bread of excess water, and add to the almonds with the garlic paste. Mix until smooth. Add the olive oil, then with the motor running, add the rest of the water until the consistency is like single cream. Transfer to a bowl and add sherry vinegar and salt to taste. The vinegar should balance out the garlic and almonds.
The recipe says to chill for six hours, but just make sure it’s very cold. Just before serving, check the seasoning again, and float some halved grapes in it.

Make sure the fino’s nice and cold, and if you have some good Andalusian jamon knocking around, so much the better.

By: Jennifer Hess

Jennifer Hess — Thu, 12 Jul 2007 17:33:24 +0000

Stu, unfortunately we are currently out of sherry! But yes, that would have been a great accompaniment. We did have a chilled Spanish white, the name of which escapes me.

I have not had white gazpacho, but it is something I’ve been intrested in trying. If you have a favorite recipe to share I’d love to see it.

By: Stu N

Stu N — Thu, 12 Jul 2007 13:13:59 +0000

I hope you had a nice cold glass of fino with it. Cold enough for the glass to frost. Oh yes.

Ever tried white gazpacho? The one with almonds in it, that you serve with halved green grapes? Yum.

By: Jennifer Hess

Jennifer Hess — Wed, 11 Jul 2007 16:22:27 +0000

hikalu – Yes, gazpacho is just the thing for scorching hot days! As for the lantern, we got a few of them from CB2, and they’re great for the back yard.

http://www.cb2.com/family.aspx?c=120&f=3706&viewall=1

Terry – Thank you! I love that song, and it always sticks in my head on hot days.

By: Terry B

Terry B — Wed, 11 Jul 2007 15:58:34 +0000

This sounds lovely, Jennifer. And it reminds me we need to be making gazpacho too. Also loved the Cole Porter reference—very cool for a hot night.

By: hikalu

hikalu — Wed, 11 Jul 2007 06:36:27 +0000

I haven’t eaten gazpacho yet. It looks a nice soup for a muggy day. and The light, It looks like Japanese(or Chinese?) lantern, we call it “Chouchin”. I think it’s a nice goods to avoid a sweltering day too, isn’t it?

By: Too Darn Hot

Too Darn Hot — Wed, 11 Jul 2007 01:11:10 +0000

[...] article at Jennifer Hess delivered by [...]

By: Hillary

Hillary — Tue, 10 Jul 2007 17:37:52 +0000

All you need to do is register (it’s free) in the top righthand corner, and then sign in and click “submit a recipe” next to the search bar. Let me know if you have any problems, but our site would LOVE to have your recipes! I’m a frequent reader and I know you’d have a ton of great contributions