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Andalusian White Gazpacho Yield: 3 to 4 lunch courses or 6 appezer porons Ingredients • ½ cup whites of leeks or shallots, sliced thin and washed • 3 slices cubed white sandwich bread, crusts removed • 20 green table grapes, washed • ¼ cup blanched almond slivers (roasted Marcona almonds work, too) • 2 tablespoons sherry vinegar • 2½ cups peeled, split and seeded cucumbers • 1 tablespoon sour cream • ¼ cup good quality EVOO olive oil (if it smells good, it will taste good) • 2 cups cold water • 1 tablespoon salt Directons: -Cook leeks (shallots) in a medium-size sauté pan over medium-low heat unl translucent and tender, then chill in refrigerator unl you need them. -Combine all ingredients in a good blender and purée unl very smooth. -Season with Kosher salt, adjusng amount to taste. -Serve very cold in chilled bowls. -Top with Chive Oil, slivered blanched or nely chopped almonds and a few thin grape slices. Chive Oil One bunch fresh chives blended with 1 cup grapeseed oil and a lile salt (keeps for two weeks in the refrigerator). Traditional Rustic Gazpacho • 4 large ripe tomatoes, cut into ½” chunks (Heirlooms are the best if you can nd them) • 1 large English cucumber—peeled, halved and cut into ½” chunks • 1 Green bell pepper, cut into ½” pieces • 1 Yellow bell pepper cut to ½” pieces • 1 Zucchini cut into ½” pieces • 1 cup chopped sweet yellow onion • ¾ cup of celery chopped to ½” dice • 1 garlic clove, smashed • 2 Tablespoons of chopped cilantro (oponal) • 3 cups V8 vegetable juice or Zing Zang Regular Bloody Mary Mix (for the more adventurous) • 1/3 cup extra-virgin olive oil • 2 tablespoons sherry or red wine vinegar • 2 tablespoons fresh lime juice • Salt to taste • Chopped pickled jalapenos for those that want them Directons: -Place all the ingredients in a large plasc bowl and sr. -Place V8 or Zing Zang Regular Bloody Mary Mix, vinegar, garlic and lime juice in a food processor and blend unl mixed well. -Pour over the vegetables and mix well. LIFESTYLE AUGUST/SEPTEMBER 2014 21
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