the season we’ve named spring: initially a quiet flirtation of color and coy, breezy murmurs. hints that she was the answer to the ache of a long winter. we waited, flirted back, and often experienced static. a much belated appearance made her a legend at best. we questioned theory versus practice. occasionally i’d step outside and watch snow fall unabashed into my glass – a meter to measure patience. and what was once the brevity of an unsure change in season, is now a bloom of fit, tantrum, and tendril.
the over-wintered garlic is growing tall and strong, anchored deeply against the swell of our recent winds. a recent thinning yielded a beautiful template in which to celebrate the beginnings with. young, green garlic is quite mild but not without flavor. pungent, but mellow on the bite. in an effort to welcome a long-awaited shift in atmosphere – gazpacho. flavors borrowed from the delightful white – almond, bread, grape. and married: green garlic, dill, lemon. the result is rich and poetic, a manifestation of feeling and a celebration of time.
*on a side note, friends – feel free to support and subscribe to my newly founded nom channel for extra recipes and produce during the week. i recently dabbled in video and made a strawberry-fennel soda. it’s quite easy and super refreshing!
- green garlic gazpacho
- 1½ cups marcona almonds (plus more for garnish)
- 1 bunch of young garlic, bulbs and green stalks chopped
- 1 tbl fresh dill (plus more for garnish)
- 1½ cups of green grapes (plus more for garnish)
- 6 inch piece of baguette, torn (the rest reserved)
- 2 cups of ice water, divided
- ½ cup olive oil
- 2 tbl sherry cooking wine
- 2 tbl lemon juice
- in a large blender combine almonds, garlic, dill, grapes, torn baguette, and 1 cup of ice water. blend on high power until all ingredients have combined and formed a light green soup. with the motor running, slowly add the remaining ice water and olive oil until soup has reached the consistency of a light cream. lastly, add the sherry and lemon juice.
- chill soup two hours in refrigerator.
- cube remaining baguette and toss with a drizzle of olive oil. heat oven to 350 degrees and toast bread 10-15 minutes, until golden.
- serve soup chilled, garnished with crouton, almond, grape, and dill.
Thanks for the recipe – I’m eager to try it out. How many people will this recipe cater to?
Meryl, thank you! I apologize for withholding this information – this recipe would easily serve four. Perhaps six if you’re serving smaller portions (like in a shot glass).
This looks so beautiful! Very into everything about this gazpacho :):)
Thank you, Maya! I, too, have acquired an affinity for gazpacho. Perhaps due to my love for soup in the first place. But it seems to me that this year I will be experimenting with this more! Hope your spring is lovely.
I love the idea of adding grapes to a gazpacho. I bet that adds such a fresh and vibrant flavor. So creative, Danielle! 🙂
Sarah – the grapes really make it. Thank you. xo
So creative and unique Danielle, as always! I love the green garlic and grapes combination. Such a lovely Spring soup. <3
Thank you lovely Sophie! — I’ve been thinking of a way to use our garlic plants, always head to toe if it’s possible. I have to say that the grapes impart a fantastic flavor to this. xo
So glad to hear tha Spring has finally firmly planted herself in your surroundings. This soup definitely inspires me with the flavor combinations and soft green color.
Jean, thank you! I am amazed at the color that arose from this combination, a shade I found myself quite partial to in the end!
Such an original use of fresh garlic, I love the idea and your beautiful photos!
Thank you dear Ana! I think this gazpacho will be permanent, especially when the garlic is lovely and green.
I LOVE the combination of the grapes and green garlic, Danielle! I hope you are soaking up all of spring’s offerings. I am definitely enjoying it, myself. We just finished planting all of our veggie starts and are watering diligently. The last of the lilacs bloomed yesterday, but the alliums and poppies are going crazy right now. Oh, and I subscribed to your NOM channel. I am on a plane right now, without headphones, so I can’t give your video a listen. I, too, want to dabble into video! I’ll let you know when I do!
Xs and Os your way!
Hello beautiful! Thank you, and for the well spring wishes! Our garden has been somewhat a slow start this year, but in measured breaths there are signs of new and different life ever emerging. This week has been the first of hot and steady temperatures, many smiles. Thank you so sweetly for following me along on Nom, and when you dip into video I want to know right away – you are so very great. <3
Wow, this looks amazing!!!! I love gazpacho but never thought of adding green garlic to it. Must try this, and beautiful photos!