White Gazpacho with Macadamia Arugula Pesto
This traditional “cool” soup is spiced up with a powerful pesto sauce that will wake up your tastebuds.
⅓ cup raw macadamias
2 ounces sourdough bread without crusts, soaked in ¼ cup skim milk
1 clove garlic, chopped
1 green onion, white part only, sliced
⅓ cup peeled, diced English cucumber
10 ounces green grapes
1-2 tablespoons sherry vinegar
2 teaspoons macadamia oil (plain or lemon infused)
⅓ cup macadamias, chopped
2 ounces arugula leaves
2 tablespoons macadamia or olive oil
Juice of ½ lemon
- To make the soup, place the macadamias, bread, garlic, onion, cucumber and grapes in a food processor and puree until smooth. Add half the vinegar and oil, taste, then add more of each as desired. Refrigerate at least 1 hour to allow flavors to develop.
- To make the pesto, place the macadamias and arugula in a food processor and quickly puree to combine. Add oil in a slow stream to bring to desired consistency, then lemon to taste.
- Pour gazpacho into glasses or bowls, top with a teaspoon of the pesto, and, if desired, decorate with macadamias.
This pesto is also wonderful tossed through hot pasta and risotto, drizzled over bruschetta with buffalo mozzarella and tomato or simply spooned over grilled fish, meat or chicken. Try with mint for a wonderful lamb accompaniment.