Mary Miso - Recipes for every day - Cookbooks
2 cucumbers, finely diced
6 celery stalks, peeled and finely diced
1 small romaine lettuce, cut in stripes
½ bunch Italian parsley, minced
½ bunch mint minced
1 bunch basil, chopped
4 table spoons ground almonds
3 slices toast bread without crust, cut in dices
6 table spoons white balsamic vinegar
1 knife point saffron
1 garlic glove, chopped
300ml water
6 table spoons olive oil
salt and pepper
Black grapes
Olive oil
Pumpernickel
Smoked salmon
Use a large bowl for the cucumber, celery, lettuce, herbs, almonds and toast bread.
Cook white balsamic vinegar, add saffron and garlic and cook 2 minutes. Add 300ml of water.
Stir liquid to vegetable bowl, season to taste with salt and pepper, blend and let marinade.
Mix the gazpacho in the blender, add olive oil and season to taste again. If too thick add water to dilute. Set aside out 1 hour.
Distribute in 4 smaller bowls. Cut grapes in slices, decorate and drizzle with olive oil.
