“Ajo verde,” Chilled Pistachio and Herb Gazpacho with Grapes & Aleppo Pepper
Watch Chef Seamus Mullen create this delicious recipe with Pistachios below:
Yield
4
Ingredients
1-1/2 cups shelled pistachios, soaked in water overnight
2 TBSP extra virgin olive oil
2 small shallots, minced
1 bulb fennel, finely diced
1 large garlic clove, minced
1 cup fennel fronds
¼ cup basil leaves
¼ cup parsley
12 cups cold vegetable stock or water
2 TBSP white balsamic vinegar
½ cup extra virgin olive oil
Salt and pepper to taste
¼ cup Concord grapes, to garnish
¼ cup mixed herbs like tarragon, mint, chives and fennel fronds to garnish
1/2 cup toasted pistachios, roughly chopped to garnish
1 tsp Aleppo pepper
Instructions
- Soak the pistachios overnight in a bowl in the fridge, covered with cold water, then strain and discard the water.
- In a large pot, heat 2 TBSP olive oil over medium heat and add the shallot, fennel and garlic and sweat until translucent and cooked through, about 10 minutes. Set aside to cool.
- Once cool, add to a Vitamix with soaked pistachios, fennel fronds, herbs and water/vegetable stock. Process until smooth on-the highest speed. Reduce the speed of the blender and slowly drizzle in the ½ cup extra virgin olive oil. Season with salt, pepper and white balsamic, adjusting to your taste.
- Divide amongst 4 chilled bowls, garnish with grapes, toasted pistachios, a sprinkle of Aleppo pepper, a drizzle of good olive oil and mixed herbs.
Seamus Mullen
Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, he is also a leading authority on health and wellness.
