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White gazpacho with bocadillos
White gazpacho with bocadillos
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in gourmet sandwiches paired with refreshing gazpacho by Curtis Stone.
Ingredients:
  • 300g baguette
  • 750.00 ml unsweetened almond milk
  • 200g green grapes
  • 125.00 ml slivered almonds, toasted
  • 1 garlic clove
  • 86.63 gm fresh lemon juice, plus more to taste
  • 170.63 gm extra virgin olive oil, divided, plus extra to serve
  • 1 eggplant (about 370g), cut into 1cm slices
  • 4 long red chillies, quartered, seeded
  • 1 fennel bulb, thinly shaved
  • 2 spring onions, sliced
Instructions:
  • Chop 50g of baguette and blend with almond milk, grapes, almonds, garlic, and 3 tablespoons lemon juice until smooth. Gradually add 1/2 cup oil while blending. Season with salt and lemon juice. Refrigerate until cold. Strain through a sieve if desired.
  • Preheat a barbecue to medium-high heat. Combine eggplant and chillies with 1 tablespoon oil in a bowl. Season with salt and pepper. Barbecue the vegetables for about 6 minutes, turning until tender and slightly charred. Transfer to a bowl and mix with fennel, spring onions, remaining 2 tablespoons oil, and 1 tablespoon lemon juice. Adjust seasoning with salt to taste.
  • Slice the baguette lengthwise and grill the halves, cut side down, for 2 minutes until warm and slightly charred. Place the eggplant on one baguette half, add shaved fennel and chili-spring onion mix. Cover with the other baguette half and cut into 4 sandwiches.
  • If needed, gently incorporate cold water into the chilled soup until it reaches the desired consistency. Serve the soup garnished with a drizzle of olive oil alongside the sandwiches.

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