White Gazpacho

Serves 4
Prep time 30 minutes + 24 hours marination
Cook time 20 minutes

gazpacho
4 medium cucumbers, peeled and roughly chopped
15 white seedless grapes
50g flaked almonds
3 stalks tarragon
75ml extra virgin olive oil
1 tsp salt
1 tbsp good quality clear honey

• Combine all ingredients in a vacuum pack, zip lock or airtight container, then leave to marinate for 24 hours in the chiller.
• In a liquidizer, blend ingredients until finely blended, then pass mixture through a fine sieve.
• Season with extra salt or even vinegar and honey, to taste.
• Keep chilled until ready to serve.

tarragon oil
vegetable oil, for frying
50g tarragon (1 bunch), washed and pat dried
100ml grape seed oil

• Heat enough vegetable oil to 140°C in a small pan to fry tarragon until they turn translucent.
• Remove tarragon and place in grape seed oil. Blend immediately – the oil and tarragon will need a few minutes to combine properly.
• Pass oil through a fine sieve, then set aside.

sourdough croutons
2 slices of sourdough bread, roughly torn into cubes
2 tbsp extra virgin olive oil
1 clove garlic, crushed
1 pinch of salt

• Toss sourdough in oil, garlic and salt.
• Bake at 180°C for 5 minutes until golden brown and crispy.

fried garlic crumbs
3 cloves garlic, peeled and finely chopped
50ml vegetable oil

• On medium heat, cook garlic in oil in a small pan until golden brown.
• Strain off oil and pat dry garlic.

to assemble
8 small strips of cucumber
1 tbsp good quality white wine vinegar
sourdough croutons
fried garlic crumbs
4 good quality black grapes, such as witch finger grapes (available from major supermarkets)
tarragon leaves, to garnish
tarragon oil

• Place cucumber strips in white wine vinegar for a few minutes to lightly marinate.
• Fill bowls with chilled gazpacho until ⅔ full.
• Carefully top gazpacho with sourdough croutons, fried garlic crumbs and black grapes, then finish with fresh tarragon leaves and tarragon oil.

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