Cool down with gazpacho soup!

1:58 PM, Jun 10, 2011   |    comments
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GOLDEN VALLEY, Minn, -- Chef and culinary instructor Terry John Zila was a guest on today's show and whipped up two great gazpacho soups for us.

Chilled White Gazpacho with Almonds and Grapes


Serves 6


¾ cup blanched almonds

3 cloves garlic, peeled and minced

Kosher salt

4 ounces hearty stale white bread with crusts removed

4 cups ice water

8 tablespoons olive oil

3 tablespoons white wine vinegar

2 tablespoons sherry vinegar

3 tablespoons unsalted butter

6 ounces white bread, crusts removed and cut into cubes

2 cups seedless green grapes, halved


1.  In a food processor fitted with the metal blade, grind the almonds, 2 cloves of the garlic and ½ teaspoon salt until fine.

2.  Soak the 4 ounces of stale bread in 1 cup of the water and squeeze to extract the moisture. Add the bread to the food processor.

3.  With the food processor running, add 6 tablespoons of the olive oil and 1 cup of the water in a slow steady stream. Add the vinegars and mix for 2 minutes. Add 1 cup of the ice water and process for 2 minutes more.

4.  Place the soup in a glass bowl and whisk in the remaining water and season with salt to taste. Chill for up to 5 hours.

 To serve:

1.  Melt the butter and 2 tablespoons of the olive oil in a skillet. Add the remaining minced garlic clove and sauté for 1 minute. Add the 6 ounces of bread cubes and sauté until golden, about 15 to 20 minutes.

2.  Serve the soup ice cold, garnished with the bread croutons and halved grapes.




1 English cucumber, halved and seeded, but not peeled

1 red bell pepper, cored, seeded and roughly chopped

1 yellow bell pepper, cored, seeded and roughly chopped

4 tomatoes cut into 1-inch cubes

1 red onion, peeled and cut into 1-inch cubes

3 garlic cloves, peeled and minced

3 cups V-8 tomato juice

¼ cup white wine vinegar

¼ cup extra virgin olive oil

½ tablespoon kosher salt

1 teaspoon freshly ground black pepper

1.    Working with each vegetable individually, place each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process as you will want the vegetables to have texture.  

2.    After each vegetable is processed, combine them in a large bowl and add the garlic.  

3.    Pour the V-8 tomato juice, vinegar and the olive oil into a blender and pulse to combine.

4.    Add the salt, and pepper and pulse to blend.

5.    Add the pureed mixture to the chopped vegetables and stir to combine.

Chill well before serving to allow the flavors develop.




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