Coconut

Jan 4, 2020

GAZPACHO “B.C.”

© 2016 Norman Van Aken’s, “NEW WORLD CUISINE”

Yield: 4 Servings

Sliced grapes are a traditional garnish for gazpachos and they would make a nice addition here.

4 ounces stale white (French or Italian) bread, crust removed

Pinch of salt

1/4 cup extra virgin olive oil

1 1/2 Tablespoons champagne vinegar

3/4 cup freshly ground skinless unsalted almonds

1 3/4 cups Coconut Milk (available in grocery stores)

2/3 cup ice water

Sal and black pepper to taste

1/2 cup toasted and grated unsweetened coconut meat

Place the bread in a bowl and cover with water for 30 seconds.  Drain off the water, squeeze out any excess moisture, and rip the bread into pieces.  Transfer to the blender with the salt and olive oil, and puree.  Add the vinegar and almonds and blend while adding the coconut milk and enough of the ice water to make the mixture loose but creamy. 

Season to taste, transfer to a bowl, and chill thoroughly.

When ready to serve, ladle the soup into chilled bowls.  Sprinkle the toasted coconut over the soup.