By Chef Ella Freyinger

September 2021

4-6 Servings

Ingredients

  • FOR GAZPACHO
  • 5 cups English cucumbers, peeled and chopped
  • 2 cups green grapes
  • 1 1⁄2 cups crustless sourdough bread
  • 2 cloves garlic, minced
  • 1 cup plain Greek yogurt
  • 1⁄4 cup olive oil
  • 3 tbsps sherry vinegar
  • 1⁄2 cup marcona almonds, lightly toasted
  • Kosher salt
  • FOR ASSEMBLY
  • Edible flowers
  • 4 radishes, thinly sliced
  • Small handful herbs, use up any soft herbs you have on hand (basil, mint, parsley, cilantro and chives, tarragon)
  • Flamingo Estate olive oil
  • Flake salt

Steps

  • FOR THE GAZPACHO
  • Place all ingredients in a blender and blend on high until smooth.
  • FOR ASSEMBLY
  • Divide gazpacho into 4 bowls for an entree and 6 bowls for an appetizer.
  • Place the edible flowers and agretti in a small bowl.
  • Drizzle with olive oil and season with flake salt. Arrange on
    top of each bowl of gazpacho.
  • Pop open a bottle of Pink Moon and enjoy!