White grapes, cucumbers and apples marry together in this fabulous late summer gazpacho. Oh how I do love a cold soup, especially when it requires not firing up the stove in the seemingly endless summer!
For this creation, presented live on the WCNC Charlotte Today Show, I used raw cashews as a substitute for dairy, soaked and blended at high speed they yield a delightfully rich cream, you won’t even miss the dairy!
The perfect finishing touch for this dish is the Hickory Smoked Trout from Sunburst Trout Farm in the beautiful North Carolina mountains. Sustainably raised in the pristine mountain waters from the Shining Rock National Wilderness, without hormones or antibiotics, the trout is an excellent source of omega 3 fatty acids.
Sunburst Trout Farm offers a wide variety of trout products, available for purchase online or at select outlets. The smokiness of the Hickory Smoked Trout was the perfect compliment to the cool, crisp white grape and cucumber gazpacho.
Chef Carol Green, NTP