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.
  • 2TBL Corn Oil
  • 10 Shallots
  • 5 Garlic Cloves
  • 2Large Eggplantspeeled, in salted water & lemon
  • 1Cup Almondspeeled, slivered
  • 1tsp Miso
  • 1Cup Sake
  • 1/2Cup Mirin
  • 4Cups Vegetable Stock
  • 2Cups Cucumberpeeled
  • 3tsp Chipotle Chilicanned
  • 4Cups Grapesgreen
  • 1 Summer Squashdiced and sauted
  • 1 Chayote Squashraw, sliced thin
  • handful Squash Blossoms
  • handful Cherry Tomatoes
  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.