I made garlic gazpacho today, taking advantage of the fresh ripe grapes and the newly harvested rose garlic that grows in this area.
The garlic has to be fresh, it doesn't work when it has been stored, the flavours change.
I made this out of curiosity a few years ago because I love garlic. it didn't look very appetising and my guests viewed it with suspicion. They were not impressed when I told them what was in it either. But when they tasted it............Wow!
It has become a firm favourite. Sometimes I serve it well chilled in miniature soup bowls as an 'amuse bouche' before a meal. Or you can make it thicker and use it as a dipping sauce.
I have to thank Anthony Worral Thompson for the recipe.
Soak 10 oz (330g) white country bread without crusts in cold water for half an hour.
Then squeeze the excess water from the bread and blend with 10 oz flaked almonds, and six cloves of garlic that have been crushed to a paste with 3 teaspoon of salt.
With the blender still running add 12 fluid ounces of olive oil in a thin stream, a nice peppery/fruity one is best.
Add 5 fluid ounces of sherry vinegar (I use balsamic)
Then add 1 pint of cold water and blend until smooth. Chill and add more iced water if required.
Cut chilled white graped in half and pile them in the bottom of colourful bowls. Pour the soup over and drizzle with more olive oil and a sprinkle of paprika.
I know, it sounds dreadful but try it, just make a smaller quantity, you will be pleasantly surprised.
The garlic has to be fresh, it doesn't work when it has been stored, the flavours change.
I made this out of curiosity a few years ago because I love garlic. it didn't look very appetising and my guests viewed it with suspicion. They were not impressed when I told them what was in it either. But when they tasted it............Wow!
It has become a firm favourite. Sometimes I serve it well chilled in miniature soup bowls as an 'amuse bouche' before a meal. Or you can make it thicker and use it as a dipping sauce.
Soak 10 oz (330g) white country bread without crusts in cold water for half an hour.
Then squeeze the excess water from the bread and blend with 10 oz flaked almonds, and six cloves of garlic that have been crushed to a paste with 3 teaspoon of salt.
With the blender still running add 12 fluid ounces of olive oil in a thin stream, a nice peppery/fruity one is best.
Add 5 fluid ounces of sherry vinegar (I use balsamic)
Then add 1 pint of cold water and blend until smooth. Chill and add more iced water if required.
Cut chilled white graped in half and pile them in the bottom of colourful bowls. Pour the soup over and drizzle with more olive oil and a sprinkle of paprika.
I know, it sounds dreadful but try it, just make a smaller quantity, you will be pleasantly surprised.
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