By Chef Ella Freyinger
September 2021
4-6 Servings
Ingredients
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FOR GAZPACHO
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5 cups English cucumbers, peeled and chopped
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2 cups green grapes
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1 1⁄2 cups crustless sourdough bread
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2 cloves garlic, minced
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1 cup plain Greek yogurt
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1⁄4 cup olive oil
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3 tbsps sherry vinegar
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1⁄2 cup marcona almonds, lightly toasted
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Kosher salt
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FOR ASSEMBLY
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Edible flowers
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4 radishes, thinly sliced
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Small handful herbs, use up any soft herbs you have on hand (basil, mint, parsley, cilantro and chives, tarragon)
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Flamingo Estate olive oil
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Flake salt
Steps
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FOR THE GAZPACHO
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Place all ingredients in a blender and blend on high until smooth.
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FOR ASSEMBLY
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Divide gazpacho into 4 bowls for an entree and 6 bowls for an appetizer.
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Place the edible flowers and agretti in a small bowl.
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Drizzle with olive oil and season with flake salt. Arrange on
top of each bowl of gazpacho.
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Pop open a bottle of Pink Moon and enjoy!