How To Make White Gazpacho Soup Mock-tails
International chef Amy Riolo demonstrates how to make white gazpacho soup
severed in cocktail glasses.To view over 15,000 other how-to, DIY, and advice
videos on any topic, visit
White Gazpacho
Liz shares how to make a quick cold soup featuring cucumbers. White Gazpacho was featured on Liz's Serve it up Sassy Spring show.
White Gazpacho | Spencer's Big 30
Hosting a dinner party? Want to impress your guests? This easy-to-make Gazpacho will have your guests saying mmm. Made with a blend of almonds, grapes, and soaked bread with milk this is the perfect way to start any meal.
Get the recipe:
---
WATCH Gusto TV: gustotv.com/watchnow
SUBSCRIBE to Gusto TV:
LIKE us on Facebook:
FOLLOW us on Instagram:
FOLLOW us on Pinterest:
For more delicious recipes, go to
Ajo Blanco - White Gazpacho
The Mediterranean classic from the coast of Spain called Ajo Blanco—call it White Gazpacho if you wish—is a perfect summer dish. Cool, creamy, delicious, and refreshing, it hits all the right notes.
recipe at
Video features the songs Sweeter Vermouth and “Off to Osaka” by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Titles created by:
Producer/Director Charmaine Parcero, charmaine.parcero@gmail.com
Director of Photography Damian Castro,
Editor Emilie Alpert,
Production Assistant Franco Reyes, francophilia@gmail.com
And special thanks to Jade Brennan of Jade Made Foods (jademadefoods@yahoo.com) in Glen Cove, NY
How to Make White Gazpacho
RECIPE:
2 cups white bread crumbs
2 cups chicken stock
1 teaspoon salt
1 cup slivered almonds
2 cups seedless white grapes
2 English cucumbers
4 tablespoons white vinegar
2 cups water
½ cup extra virgin olive oil
Garnish:
Mint
Method:
-Bring stock to a light simmer in a saucepan and add the bread to soak up liquid.
-Put almonds and salt in a food processor, pulse.
-Add bread and pulse again for 30 seconds, add water and blend for another 10 seconds.
-Add grapes and cucumbers and blend for 20 seconds.
-Mix vinegar and olive oil and blend one more time for 20 seconds.
-Pour into a container and chill in the fridge for at least 2 hours.
-Serve in bowls and garnish with extra virgin olive oil, and mint.
--
STUART: Alright, Tenesha, we're gonna do like a white gazpacho. It's kinda like a cucumber gazpacho. We're gonna put it in shot glasses for the guests.
TANISHA: Oh, okay!
STUART: Just kind of as a little -- kind of like a refresher shooter.
TANISHA: Okay!
STUART: Okay? We got some grapes. We have some breadcrumbs here, and I have them soaking in some chicken stock.
TANISHA: Okay.
STUART: We have our cucumber here, some vinegar for a bit of tartness. Smooth it out with some olive oil and some -- to give it like a nice nuttiness -- some almonds.
TANISHA: Okay.
STUART: And just some water then to just thin it out.
TANISHA: Alright.
STUART: So, we have our cucumber here. I'm just gonna get you to just kinda do a little small -- (cuts the cucumber) -- chunks like that again so it's just easier for it to process.
TANISHA: Alright, I can do it.
STUART: While you're doing that, I'm gonna pop over here and just get these almonds in, and get them all crushed up. . . . You want them almost like, ground up.
TANISHA: Okay.
STUART: Okay, it's good enough for me. See they are nice and ground there? . . . Next, we'll add in our —
TANISHA: Breadcrumbs?
STUART: It's almost like stuffing -- like Thanksgiving stuffing, right?
TANISHA: Yes! It does. It looks exactly like stuffing.
STUART: So, we're gonna add that in and combine the two of those so you get a nice nutty taste. . . Close the lid again -- (begins blending) -- Now what we can do is we can start popping in some of the olive oil . . . Now, do you want to just start just popping in the cucumber?
TANISHA: Popping these in here? Yeah, I can do that.
STUART: I'm just gonna add some water in here as well, cause it is a bit thick right now. . . And now we're gonna add in the grapes! Do you want to start throwing those in?
TANISHA: Yeah.
STUART: And that's it!
TANISHA: Oh, wow!
STURT: And then we'll just -- there ya go. There you got your white soup.
TANISHA: Wowwww!
STUART: How easy is that?
TANISHA: Oh wow, that's simple.
STUART: I'm just gonna pour in the vinegar here.
TANISHA: Okay. I can't wait to taste it!
STUART: Okay, so we'll just lift this up, and just pour it in. That's the basic recipe. You want to put that in the fridge for me?
TANISHA: I sure can! . . . . (At the party) That is gazpacho!
STUART TO CAMERA: The white gazpacho was a huge hit! I mean, people can not stop eating it! I mean, it's that good.
How to make GAZPACHO SOUP at home | Not Your Mum Recipe!
Summer is here so it is the best time to do some cold soup. In this video, I am going to show you how you can make delicious fine-dining gazpacho soup at home. This Spanish soup is the perfect summer recipe so I recommend you try it at home.
Gazpacho recipe
- 1 cucumber
- 1 red bell pepper
- 1 big shallot
- 1 clove of garlic
- 50ml of olive oil
- 50ml of red wine vinegar
- 300g of tomatoes
- 300ml of tomato juice
- salt, pepper, basil
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
#gazpachosoup #summerrecipe #coldsoup