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!
Chef John Brand 