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.
peeled, in salted water & lemon
diced and sauted
raw, sliced thin
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.
** For cherry tomatoes, toss with toss with yuzu, avocado oil, chives, salt & pepper.