As promised Chef Marissa Gerlach has shared a couple summer recipes with us. First up a starter we sampled during our dinner at Raya. This creamy white gazpacho is a unique blend of cucumbers, almonds and grapes in an eggplant base with Raya’s signature Pan-Latin touch that include mirin, miso and chipotle. I think I’ll sacrifice a couple squash blossoms from my garden or this dish this weekend.
Ingredients
- 2 Tbl Corn Oil
- 10 Shallots
- 5 Garlic cloves
- 2 large Eggplants, peeled-keep in salted water and lemon to stay white
- 1 cup Almonds, peeled, slivered
- 1 tsp Miso
- 1 cup Sake
- ½ cup Mirin
- 4 cups Vegetable stock
- 2 cups Cucumber, peeled
- 3 tsp Chipotle in the can
- 4 cups Green grapes
- Summer squash, diced and sautéd
- Chayote squash, raw, sliced thin
- Squash blossoms
- Yuzu cherry tomatoes (yuzu/avocado oil/chives/salt and pepper)
Toppings
Instructions
- Add corn oil to large pot, sweat shallots, garlic without getting any color
- Add your almonds to the pot and sweat, no color. Add miso-toasted
- Deglaze with sake and mirin reduce by ¼
- Add eggplant and Veggie stock
- Simmer for about 25 minutes until eggplant is cooked all the way through and chill.
- Once cold, blend mix with green grapes, peeled cucumber and chipotle may need to be thinned out before service season to taste
- Pour in bowl, add toppings
http://www.themodchik.com/2012/06/white-gazpacho-with-grapes-and-almonds/
all recipes © copyrighted unless otherwise noted
Hi, I’m Lindsey you may know me on the web as modchik. I have spent most of my life trying not to fit in, I’m an Aquarian after all. I take pleasure in being unique and have found that my camera helps me share that view with the world. Most days you will find me searching for my next 
