Green Tomato Gazpacho
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 1/2 pound green tomatoes, diced
  • 3/4 pound green grapes, halved
  • 1/4 pound raw marcona almonds
  • 1/4 cup white verjus
  • kosher salt, to taste
  • sherry vinegar, to taste
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon toasted, sliced marcona almonds, for garnish
  • 1/4 cup microgreens, for garnish
Directions
  1. In a bowl, combine the tomatoes, grapes, raw almonds, and white verjus. Marinate in the refrigerator overnight.
  2. The next day, place the marinated mixture in a blender and purée on high speed until completely smooth. Pass the mixture through a fine-meshed sieve, and chill in the refrigerator.
  3. Season with kosher salt, to taste, and adjust the acidity with a splash of sherry vinegar. Serve very cold and drizzle with the extra-virgin olive oil. Garnish with the toasted, sliced marcona almonds, and microgreens.