Green Tomato Gazpacho Recipe
Daily Value: 10%
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||24µg||6%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Simple, cool, and refreshing, this reimagined version of gazpacho made with green tomatoes is a popular starter at Luce Wine Restaurant, located in the InterContinental Hotel in San Francisco.
See all gazpacho recipes.
- 2 1/2 pounds green tomatoes, diced
- 3/4 pound green grapes, halved
- 1/4 pound raw marcona almonds
- 1/4 cup white verjus
- Kosher salt, to taste
- Sherry vinegar, to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted, sliced marcona almonds, for garnish
- 1/4 cup microgreens, for garnish
In a bowl, combine the tomatoes, grapes, raw almonds, and white verjus. Marinate in the refrigerator overnight.
The next day, place the marinated mixture in a blender and purée on high speed until completely smooth. Pass the mixture through a fine-meshed sieve, and chill in the refrigerator.
Season with kosher salt, to taste, and adjust the acidity with a splash of sherry vinegar. Serve very cold and drizzle with the extra-virgin olive oil. Garnish with the toasted, sliced marcona almonds, and microgreens.
Recipe DetailsServings: 7
Special Designations: Vegan, Vegetarian