Scott Harvey Wines

Cart 0 items: $0.00

Cold White Gazpacho Soup with Roasted Green Grapes and Vin Blanc Verjus

Cold White Gazpacho Soup with Roasted Green Grapes and Vin Blanc Verjus
Recipe Date:
April 28, 2021
Serving Size:
Cook Time:
Imperial (US)
The oil from the almond milk and the fruit component in the wine mingle together and the results is the wine shows some fun tropical notes like Guava and Lychee.
  • 3/4 cup Tres OssoExtra Virgin Olive Oil
  • 1 cup diced white bread without crust
  • 2 cups chopped leeks
  • 1/4 cup chopped shallots
  • 2 garlic cloves
  • 3 tbsps tomato paste
  • 2 cups Marcona almonds
  • 1/4 cup Vin Blanc Verjus
  • 1 tbsp sherry vinegar
  • 2 cups seedless grapes
  • 1 tsp Espelette pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Put the dried bread in a small bowl and add enough water to soften the bread.  After a few minutes squeeze out all the water

Warm the ¼ cup of EVOO in a large pan on med low then add the leeks and shallots.  Sauté for 3 minutes then add the salt and pepper and garlic and continue for another 3 minutes but do not brown. Let the mixture cool then add to your blender and add the almonds.  Pulse a few times then add the bread and continue to pulse until it looks pulverized.  Now add 2 to 3 cups of water or until you get a louse and soupy consistence.  Pass the soup through a fine mesh strainer into a large bowl.  Now add the ½ cup of EVOO in a steady stream while whisking, put the soup into the refrigerator for overnight.

To prep the grapes, coat with olive oil, ¼ Verjus, salt and white pepper, then put into the oven until you see the skins crack.  Bring out and let them cool as well.

To serve:

Add one grep into each shot glass then add about 2 oz into a shot glass then top each glass with ¼ teaspoon Sherry Vinegar, ¼ teaspoon EVOO and then a pinch of Espelette pepper and serve with Scott Harvey’s 2020 Jana Dry Riesling

Mailing List Sign Up

Sign up for our mailing list to keep in top of news, new releases, events, and promotions.