Toni Robertson | Executive Chef, Mandarin Oriental Hotel
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 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.
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
