Chateau Gazpacho Salsa and Amarillo Crème fraiche

Here is our award-winning recipe for most original Salsa voted by YOU during the 2014 Annual Sun & Salsa Fest that took place on Sunday July 20th in the heart of beautiful Kensington. Thank-you for voting for us!!

Chateau Gazpacho

2 cups              crustless stale bread, cubed.

2 cups              chicken or vegetable stock (or organic bouillon cube)

1 ½ tsp.            salt

1 cup               slivered blanched almonds (must be blanched, the skins are bitter)

2 cups              green seedless grapes, sliced in half

2                      cucumbers, peeled, seeded and chopped

1-3                   chopped garlic cloves

2-3 tbsp.           Sherry vinegar or red wine vinegar

1/4 cup.           olive oil

  1. Heat the stock. Turn off the heat and add the cubed bread. Let cool.
  2. Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any remaining stock that was not absorbed by the bread , then add the grapes and cucumbers. Pulse until the mixture is a rough purée.
  3. Add the vinegar and pulse a few seconds to combine.
  4. Add the olive oil. Turn off the engine and taste the gazpacho. Add more salt if needed.
  5. Chill before serving, garnish with salsa and Amarillo crème fraiche

For the Salsa

¼ cup.             celery stalk, small diced

¼ cup.             leek, white part only, small diced

¼ cup.             cucumber, seeded and small diced

¼ cup.             red onion, small diced

¼ cup.             Italian parsley, chopped

1 tsp.               coarse salt

1 tsp.               ground black pepper

  1. Combine all the ingredients and refrigerate for 1 hour.

Amarillo Crème fraiche

¼ cup.             crème fraiche (Available at Lina's market)

2 tsp.               Amarillo pepper paste (Available at Unimarket)

1 tbsp.             chives, chopped

  1. Mix the Amarillo paste into the crème fraiche, add the chives and refrigerate for 1 hour.