Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
A plate of the White Grape & Cucumber Gazpacho with Hickory Smoked Trout

White Grape & Cucumber Gazpacho with Hickory Smoked Trout


  • Author: Carol Green
  • Prep Time: 30
  • Cook Time: 4
  • Total Time: 34 minutes
  • Yield: 4 1x

Description

A light and delicate gazpacho, perfect as an appetizer course contrasted with the Sunburst Hickory Smoked Trout. This recipe is dairy free made with freshly made cashew cream, real dairy cream could be substituted.


Scale

Ingredients

Ingredients:

1 ½      cups raw Cashew Nuts

2          cups White Grapes washed and frozen

1          large English Cucumber, rough diced

1          Green Granny Smith Apple, peeled, cored and rough diced

1          stalk Green Onion diced

23       Tbsp. White Champagne Vinegar

2          Tbsp. Olive Oil

1          clove Garlic, finely zested

3          Tbsp. Dill, finely diced

½         tsp. Paprika

¼         tsp. Cumin

Sea Salt, to taste

To Serve:

¼         cup White Grapes, sliced

¼         English Cucumber, finely sliced

4          small Dill Sprigs

½         cup Cashew Cream (reserved from recipe)

8oz      Sunburst Farms Hickory Smoked Trout, broken in large flakes


Instructions

Prepare the Cashew Cream:

  • Place the cashews in a medium bowl and cover with filtered water and a pinch of salt; leave on the counter to soak for four hours.
  • Drain the cashews, and place in a high-speed blender with 1 cup of fresh filtered water and a pinch of salt.
  • Blend on high speed for 3-4 minutes, until light and fluffy.
  • Reserve ½ cup of the cashew cream for garnish.

Prepare the Gazpacho:

  • Place all the gazpacho ingredients in a food processor, and process for approximately one minute, until blended but still slightly chunky.
  • Taste for seasoning
  • Serve in shallow soup bowl, garnish a swirl of cashew cream and top with approximately 2oz of the trout.
  • Finish with slices of cucumber, grapes and dill sprigs.

Notes

If using real dairy, cut the amount by half, as it may overwhelm the flavors.

  • Category: Soups

Keywords: White Grape and Cucumber Gazpacho; Sunburst Trout; Hickory Smoked Trout; Omega 3 Rich; Cold Soup; Detox; Vegan Soup