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.
White Gazpacho with Grapes and Almonds
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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.
White Gazpacho with Grapes and Almonds
|
Rate this recipe!
|
Print Recipe
|
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:
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Ingredients
Servings:
Units:
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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.
Recipe Notes
** For cherry tomatoes, toss with toss with yuzu, avocado oil, chives, salt & pepper.
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