this is the start of the white gazpacho trials of 2009. this is the first summer that i have heard of such a variation. and i am CURIOUS! i have done lots of research, looking at different recipes, pictures, asking everyone that i have encountered if they have ever had it, made it, seen it, etc. ("what is it like?! do you taste the almond most? is it really fresh, raw garlic? is the garlic flavor strongest? is it balanced? is the bread necessary? is it creamy, savory or sweet?) it all started when i read about gazpacho and its cousins in the ny times last week. and this is where i got the idea for this start, so far- delicious!
green grapes soaking in pernod, lemon juice, water, sugar, ginger, some grapefruit zest, thyme and star anise.
i am almost tempted to not take it any further. the balance of what is going on here could easily be tipped in the wrong direction. as it is hard for me to visualize on my tongue what the final product will taste like, it is hard for me to imagine that anything added to this grape concoction could make it any better.
i have to trust that taking this all the way- adding the other traditional white gazpacho ingredients will make this my new favorite summertime soup.. so for the next step i will add garlic, almonds, and stale bread maybe some vinegar..
it isn't often that i can't imagine what the final product will be like, as i guess i am usually cooking something that i have had before- a variation on the familiar, whether it be technique or ingredients.. this breaking into unknown territory is fun! and really leaves me wanting to taste "the real thing" so that i know if i am doing it right. or this could be another round of sierra's first consomme. hilarious.
No comments:
Post a Comment