Last Sunday I went to a beautiful dinner hosted by the providores and vignerons of the Barossa Valley at one of my favourite eateries – Kitchen By Mike (in Alexandria).
The Barossa Valley in South Australia is food heaven and the dinner was homage to the incredible produce (and wine) that the region produces. There was slow-roasted lamb, nectarines, hand-churned butter and Maggie Beer – the person and also her ice cream.
It was the soup that really blew me away. Cold white gazpacho made with a base of almonds and sourdough bread. It was so, so delicious – the perfect light anytime meal.
So I hunted us down the recipe.
The soup is simple and three step. Here’s Kitchen By Mike’s recipe.
350g flaked almonds
425g sourdough bread, crust off, soak in water
5 cloves garlic, peeled
2 pinches salt – (Murray River Pink)
375ml extra virgin olive oil, blend with canola
625g grapes (White Thompson Seedless)
375g cucumber, peeled (Telegraph Cucumber)
1. Blend almonds to a fine texture.
2. Add all ingredients and blend to a smooth paste.
3. Adjust seasoning and acidity with verjus and salt.
I’m all about travelling local – love South Australia and have put the Barossa on the list for this year. Check out www.barossatourism.com