RAW Chilled White Almond & Grape Gazpacho with Rosemary, Lavender & Organic Garlic HimalaSalt
This recipe was originally posted April 21, 2010 on my old blog. It is inspired by Chef Jose Andres of Jaleo, Washington DC and the SLS Hotel, Beverly Hills. My version is RAW, VEGAN, AND ORGANIC.
Refreshing, light, pallet cleansing, and super nourishing, it's a great way to introduce raw vegan dishes to your family and friends.
Combine soaked, skinned almonds, garlic, water, and remaining ingredients (except olive oil and garnishes) in food processor. Puree until creamy smooth, add olive oil while blending. Season to taste and refrigerate for at least two hours. Serve in martini glass or decorative bowls. Garnish with a single chive stem and carefully split the peeled grapes 2/3 the way up the center and place on rim of glass or bowl. Drizzle a dollop of olive oil, add a pinch of organic garlic HimalaSalt, and chopped chives.
TOTAL TIME: 20 minutes
Yield: 6 servings
1 cup organic almonds, soaked, blanched, and skinned
1 ounce organic garlic cloves
1 1/2 cups spring water
4 ounces freshly pressed organic white grape juice (run through juicer or food processor)
1 1/2 ounces sherry vinegar
½ cup organic extra virgin Spanish olive oil
HimalaSalt and HimalaSalt organic white pepper, to taste
Whole organic chives for garnish
6 peeled grapes (one for each serving as garnish)