Chef Avram Wiseman shares a fancy and delicious appetizer for the upcoming banquet to celebrate the latest graduates of CKCA's Professional Culinary Arts program, which by the way, you can attend (learn how here). The students make all the food for the banquet, and now you can make one of the dishes -- Green gazpacho -- a cool and refreshing fresh vegetable starter.
Ingredients:
Bibb lettuce leaves, chopped 2 cups (4 oz)
Fresh spinach 2 cups (4 oz)
3 scallions, diced
1 medium cucumber, peeled and diced
1 tablespoon chopped parsley
1/2 cup (4 fl. oz) pareve (tofu-based) sour cream, plus extra to garnish (or if using vegetable stock, feel free to use regular sour cream)
1/2 cup (4 fl. oz) mayonnaise
2 cups (16 fl. oz) chicken broth
1 teaspoon chopped fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
Preparation:
In a blender, combine the lettuce, spinach, scallions, cucumber, and parsley until the mixture forms a pureé. Gradually add in the chicken broth, sour cream, mayonnaise, mint, white pepper, and salt. Pureé the mixture until it reaches an even consistency. Refrigerate the soup until you are ready to serve.
Serve the soup chilled in individual bowls, with a spoonful of sour cream over each serving, if desired.
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