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!!
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
- Heat the stock. Turn off the heat and add the cubed bread. Let cool.
- 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.
- Add the vinegar and pulse a few seconds to combine.
- Add the olive oil. Turn off the engine and taste the gazpacho. Add more salt if needed.
- 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
- 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
- Mix the Amarillo paste into the crème fraiche, add the chives and refrigerate for 1 hour.