Рецепт Gazpacho Blanco (Spanish)
Ингредиенты
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Инструкции
- Puree the grapes in a blender, then strain out the skins and return the juice to the blender.
- Add in the cucumber, shallot, and garlic, and puree. Blend in the lowfat yoghurt. Season with salt, pepper, and warm pepper sauce. Chill till cool. Serve when ready.
- Serve to 4 to 6 people as a first course.
- Comments: Cold, bracing, and many layered - with the sweet fruitiness of the grapes balanced by the savory vegetables and cooled by the lowfat yoghurt. Then there's which little earthy bit of toasted almond garnish which just sets the whole thing off. A really nice, palate-cleansing cool soup.