Chef, Restauranteur & Musician Patrick Quillec

White Gazpacho

We love traditional tomato gazpacho in the summer, but this white version is just as refreshing and simple to prepare. We used to serve this at Hannah Bistro, and now most of the ingredients are available at French Market.

4 ounces Thyme Marcona Almonds*
2 cloves garlic, chopped
1 1/2 teaspoon sea salt*
4 ounces day-old bread, crusts removed (our Parisian loaf works great for this)*
3 1/2 ounces olive oil*
50ml (2 fl oz)red wine vinegar*
1 litre ice cold water
24 seedless green grapes, peeled and halved lengthways
1/2 ounce Curry Marcona Almonds*

1. Blend the thyme almonds, garlic, and salt in a food processor until the almonds are finely ground.

2.Soak the bread in cold water and squeeze to extract most of the moisture. Gradually add the bread to the food processor to form a stiff paste.

3.Leaving the motor running, pour in the oil in a thin stream, scraping any residue from the side as you go. Add the vinegar in a similar fashion. Add one cup of the ice water before transferring to a bowl. Beat in the remaining water. Season with more salt and vinegar to taste.

4. Strain through a sieve, pressing through every last drop with the back of a spatula. Chill and serve very cold garnished with grapes and cracked curry almonds.

Makes 24x 50ml shot glasses