Green Tomato Gazpacho

Name: Green Tomato Gazpacho
Ingredients: 2 1/2 pound 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 tablespoon extra-virgin olive oil; 2 tablespoon toasted, sliced marcona almonds, for garnish; 1/4 cup microgreens, for garnish

Daniel Corey|Sept. 26, 2012 1:09 pm EST

3 (7 ratings)

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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. Click here to see 5 Creative Recipes for Green Tomatoes.

Servings

7

Ingredients

2 1/2 pound 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 tablespoon extra-virgin olive oil
2 tablespoon toasted, sliced marcona almonds, for garnish
1/4 cup microgreens, for garnish

Directions

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.