White Gazpacho with Pine Nut

  • 2 cloves of garlic
  • 2 eggs
  • 1 glass of virgin olive oil
  • ½ Kg of white bread
  • 250 g of pine nuts
  • Salt
  • Vinegar
  • 200 g of melon
  • 1 apple
  • 50 g of currants

Leave the pine nuts to soak for twenty-four hours. To make the gazpacho, put them in the glass of the blender together with the center of the bread, also soaked, the eggs, the peeled garlic cloves, a little vinegar and a little water.

Beat it and, at the same time, add the oil little by little, until get an emulsion similar to the mayonnaise sauce. Once obtained, add water, salt and vinegar to taste.

Let it rest in the fridge because it has to be served very cold. It is served with the garnish of melon and apple, conveniently peeled and cut into cubes, and the currants.

  • Recipe type
    Entrée / Appetizer
  • Characteristics
    For summer
    Soups and creams
  • Total Time
    1 hour 30 minutes
No votes yet

Related products

Garlic salt

Himalayan pink salt

Pine nuts