White Gazpacho with California Raisins & Dill Yoghurt

AuthorCalifornia Raisins
Rating

Toni Robertson | Executive Chef, Mandarin Oriental Hotel
Quick and easy, this is an ideal vegetarian dish for a weekend brunch or as a light meal any day. It’s delicious on its own and goes well with any egg dish, grilled fish or meat, a bowl of fresh salad or simply with cheese and wine. The tanginess of the dill yoghurt and the touch of sweetness from the California Raisins give this dish a refreshing lift.

White Gazpacho with California Raisins & Dill Yoghurt
Yields4 Servings
WHITE GAZPACHO with CALIFORNIA RAISINS
 50 g California Golden Raisins
 100 g Spanish white onion and young leeks, chopped
 5 ml olive oil
 1000 g English cucumbers, peeled, deseeded and chopped
 25 g day-old white bread
 300 ml unsweetened almond milk
 5 ml sherry vinegar
 salt and pepper, to taste
 10 g slivered blanched almonds, toasted
DILL YOGHURT
 5 g dill, chopped
 50 ml Greek yoghurt
 10 ml fresh lemon juice
 salt and pepper, to taste
 pinch of cayenne pepper
WHITE GAZPACHO with CALIFORNIA RAISINS
1

Soak California Golden Raisins in warm water for about 20 minutes until they turn soft.

2

Sauté onion and leeks with olive oil over low heat until soft.

3

Blitz all the ingredients (except almonds) and add water if necessary, to desired consistency.

4

Chill for a few hours before serving.

DILL YOGHURT
5

Combine dill, yoghurt and lemon juice, and season with salt, pepper and cayenne pepper

To Assemble
6

Ladle gazpacho into a serving dish, then garnish with dill yoghurt, California Raisins and toasted almond slivers.

CategoryCooking Method

Ingredients

WHITE GAZPACHO with CALIFORNIA RAISINS
 50 g California Golden Raisins
 100 g Spanish white onion and young leeks, chopped
 5 ml olive oil
 1000 g English cucumbers, peeled, deseeded and chopped
 25 g day-old white bread
 300 ml unsweetened almond milk
 5 ml sherry vinegar
 salt and pepper, to taste
 10 g slivered blanched almonds, toasted
DILL YOGHURT
 5 g dill, chopped
 50 ml Greek yoghurt
 10 ml fresh lemon juice
 salt and pepper, to taste
 pinch of cayenne pepper

Directions

WHITE GAZPACHO with CALIFORNIA RAISINS
1

Soak California Golden Raisins in warm water for about 20 minutes until they turn soft.

2

Sauté onion and leeks with olive oil over low heat until soft.

3

Blitz all the ingredients (except almonds) and add water if necessary, to desired consistency.

4

Chill for a few hours before serving.

DILL YOGHURT
5

Combine dill, yoghurt and lemon juice, and season with salt, pepper and cayenne pepper

To Assemble
6

Ladle gazpacho into a serving dish, then garnish with dill yoghurt, California Raisins and toasted almond slivers.

White Gazpacho with California Raisins & Dill Yoghurt
IngredientsDirections