By Meda Kessler
Photos by Ralph Lauer
Meyer & Sage owner/chef Callie Salls created this cool soup recipe that’s fitting for a simple supper or a dinner party.
This creamy white gazpacho is as refreshing as its tomato-based cousin but makes a more elegant presentation. It’s light yet substantial, and the garnish adds a bit of the chunkiness found in a more traditional gazpacho.
White Gazpacho with Fresh Tarragon
Serves 4 to 6
- 1 cup heavy whipping cream
- 1½ cups cubed white bread
- ½ cup blanched and slivered almonds
- ½ cup extra-virgin olive oil
- ½ cup water
- 2 garlic cloves
- 3 cups green seedless grapes, washed
- 1 English cucumber, peeled and diced
- Juice of one lime
- 1 teaspoon chopped fresh tarragon
- ¾ teaspoon kosher salt
- Additional sliced grapes, fresh tarragon, toasted almonds and extra-virgin olive oil, for garnish
Heat oven to 400 degrees. Heat cream in a small saucepan until just simmering and then pour over bread cubes to soak. Let cool. Arrange almonds in a single layer on a baking sheet. Toast at 400 degrees approximately 5 minutes until golden brown. Let cool. (You can also do this on the stovetop in a nonstick pan over medium-high heat. Be careful not to burn). In a blender, combine cream and soaked bread mixture, almonds, olive oil, water and garlic and blend until smooth. Add next six ingredients and puree until smooth. Cover and refrigerate until completely chilled. Ladle into individual bowls and sprinkle sliced grape rounds, fresh tarragon, toasted almonds and a drizzle of extra-virgin olive oil over soup.
Serves about 1½ cups
- 8 to 10 cups loosely packed basil leaves
- 3 to 4 cloves garlic, peeled
- ½ to 1 teaspoon kosher salt
- ½ cup (or more) olive oil
- ½ cup pine nuts
- ½ cup grated Parmesan
Wash and lightly dry basil leaves (use a salad spinner if you have one). Add all ingredients to food processor, beginning with smaller amounts of garlic and salt; blend until pureed, scraping down sides of bowl. Thin with additional olive oil if desired. Adjust seasoning to taste with additional garlic and salt if desired. Spoon pesto into ice-cube trays, drizzle each with olive oil, and freeze overnight. Transfer cubes to freezer bag, loosening with a knife if necessary, and store in the freezer.