White gazpacho with dukkah
Cold soup. I always thought it wasn't for me.Like a warm soup that you've forgotten about. But gazpacho is actually rather nice. It's raw, fresh and when well seasoned and balanced in flavors, very tasty. White gazpacho is an authentic dish from the Spanish region Andalucia. I have a weak spot for this place. Rob's brother lives in Marbella, a city along the Costa del Sol. I had never been to Spain before he moved there. After all these years Marbella has definitely grown on me. We go about once a year to visit the family. I feel at home there. I know where to find everything, where to eat, where not to eat, where to shop, where to hang out when its damn hot (in the mall of course), I have my favorite beaches, favorite grocery store et cetera. I even took some Spanish classes a few years ago to be able to communicate with people when in Spain. I just love that language.
This summer we'll also go to Marbella and I thought that it would be nice to share this traditional Andalusian recipe with you. I really like the Spanish kitchen, even though it's a little heavy on bread and potatoes. I adapted the recipe a bit. Traditionally, there's some sherry vinegar in this type of gazpacho and most people use old white bread. I switched the sherry for apple cider and the old white bread for spelt sourdough. Plus I decided to pair it with a delicous homemade dukkah. Just thought it would be nice to munch on something while you're at it.
- I used blanched almonds in this recipe. You can also use regular almonds.
- White wine vinegar is fine too; if you don't have apple cider vinegar.
- The dukkah is completely optional, but very much recommended.
- Of course, the dukkah can be made beforehand.
White gazpacho with almonds & grapes
serves 4 persons
2 cups sourdough bread, teared in pieces
1 1/2 cups ice water
1/3 cup blanched almonds
1 clove garlic, peeled & minced
2 tbsp shallots, minced
1 large cucumber or 2 small ones, peeled & diced
3/4 cup green grapes
2 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 lemon, juice and zest
salt & pepper to taste
How to make it:
1. Soak the pieces of bread in a bowl with water for 10 minutes.
2. Blend the almonds and garlic in a food processor until you have a fine consistency.
3. Squeeze out the water from the bread and add it to the almonds together with the grapes, the shallots, the cucumber, lemon zest & juice, salt & pepper, vinegar, oil and ice water.
4. Blend until you have a smooth consistency. I poured my gazpacho over in a normal blender to get a silkier result. Taste. Does it need more water, salt or vinegar? Add it.
5. Set the gazpacho aside in the fridge while you make the dukkah.
recipe adapted from Yotam Ottolenghi's version
70 grams hazelnuts
2 tbsp sunflower seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp dry red peppercorns
2 tbsp coriander seeds
1 1/2 tbsp sesame seeds
1/2 tsp nigella seeds
1/2 tsp himalaya sea salt
1 tsp sweet paprika, ground
How to make it:
1. Preheat the oven to 140 degrees C. Spread the hazelnuts on a baking sheet and place in the oven for about 20 minutes. Add the sunflower seeds after ten minutes. Remove from the oven and set aside.
2. Heat a cast-iron pan on medium heat for about 5 minutes. Add the fennel seeds and roast them for 30 seconds. There's no need to add oil. Add the cumin seeds and roast for another half a minute. Put them in a bowl.
3. Put the pan back on the heat and add the peppercorns. Cook them for about 30 seconds as well. Transfer to a separate bowl.
4. Roast the coriander seeds for about a minute, until they pop. Stir every now and then. Put in third bowl or cup.
5. Lastly, reduce the heat and add the sesame and nigella seeds to the pan. Cook until the sesame turns slightly brown. Remove from the heat.
6. Meanwhile, remove the skins from the hazelnuts by rubbing them between your hands. Transfer to a food processor together with the sunflower seeds. Chop coarsely. Set aside in a bowl.
7. Crush the cumin and fennel seeds with a pestle and mortar. Repeat this with the coriander, the peppercorn and the sesame & nigella seeds. Add everything to the bowl and stir to combine. Lastly add some salt and paprika and mix again. Store in the fridge in an airtight container.