White Gazpacho with Macadamia Arugula Pesto

Serves 4 - 6

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Categories: Macadamia Dips and Sauces

Ingredients

1 cup raw macadamias (style 2-5)
2 oz (60g) sourdough bread without
crusts, soaked in milk
1 clove garlic, chopped
1 green onion, white part only, sliced
½ cup peeled, diced English cucumber
14–16oz (450–500g) green grapes
1–2 tablespoons sherry vinegar
2 tablespoons macadamia oil

Pesto
¼ cup chopped macadamias (style 3–6)
2 oz (60g) arugula (rocket, rucula) leaves
2–4 tablespoons macadamia or olive oil
Juice of ½ lemon

Method

To make soup, puree macadamias, bread, garlic, onion, cucumber and grapes in a food
processor until smooth. Add half the vinegar and oil, then adjust to taste. Refrigerate at least 1 hour to allow flavours to develop.

To make pesto, place 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 spoon of pesto, and, if desired, decorate with macadamias.

Wine suggestion: Sparkling or Still Rose or Chenin Blanc