Eggplant Creme Sopa aka White Gazpacho

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.

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    White Gazpacho with Grapes and Almonds
  • 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 a touch of chipotle.

Ingredients

  • 2 TBL Corn Oil
  • 10 Shallots
  • 5 Garlic Cloves
  • 2 Large Eggplants peeled, in salted water & lemon
  • 1 Cup Almonds peeled, slivered
  • 1 tsp Miso
  • 1 Cup Sake
  • 1/2 Cup Mirin
  • 4 Cups Vegetable Stock
  • 2 Cups Cucumber peeled
  • 3 tsp Chipotle Chili canned
  • 4 Cups Grapes green
  • 1 Summer Squash diced and sauted
  • 1 Chayote Squash raw, sliced thin
  • handful Squash Blossoms
  • handful Cherry Tomatoes
Servings:
Units:

Instructions

  1. Add corn oil to large pot, sweat shallots, garlic without getting any color
  2. Add your almonds to the pot and sweat, no color. Add miso-toasted
  3. Deglaze with sake and mirin reduce by ¼
  4. Add eggplant and Veggie stock
  5. Simmer for about 25 minutes until eggplant is cooked all the way through and chill.
  6. Once cold, blend mix with green grapes, peeled cucumber and chipotle. May need to be thinned out before service, season to taste.
  7. Pour in bowl, add toppings.

Recipe notes

** For cherry tomatoes, toss with toss with yuzu, avocado oil, chives, salt & pepper.

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