White Gazpacho

As Spring nears, fresh soup, chilled and served for lunch or late afternoon, prepares us for the summer.   Pairs well with cooked Texas brown shrimp or Alaskan Halibut whose season will start in another month.

White Gazpacho

3 ea honeydew
2 ea English cucumber, peeled
8 oz green grapes
4 oz mint
10 oz buttermilk
2 oz white wine vinegar
Salt and white pepper

Cut small dice and blend in vita prep until smooth. Adjust seasoning
and fresh squeeze of lemon juice.
Garnish with marcona almonds, grated fine on a microplane.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s