Paper Chef #23 Pistachio and Lime Gazpacho

Pistachio and lime gazpacho with cranberry and apple foam
0.5 cup green onions
3 tablespoon walnut oil
2 tablespoons shelled pistachio
2 tablespoons ground almonds
3 slices crustless white bread soaked in 0.5 cup water
0.5 cup water
1 tablespoon glaced Australian desert limes
1 tablespoon vermouth
1 tablespoon sparkling apple juice
0.5 teaspoon salt, to taste
ground white pepper, to taste
2 teaspoon lemon juice, to taste
apple and cranberry foam (see below)
flowering onion for garnish

Sweat the green onions in 2 teaspoon of oil until softened. Soak the pistachio to remove the skins. Combine all ingredients and blend until smooth. Chill. To serve, spoon cranberry and apple foam over the gazpacho and garnish with flowering onion stalk.

Cranberry and apple foam
0.5 cup vermouth
4 tablespoon dried cranberries
2 tablespoon sparkling apple juice
pinch of salt
pinch of cinnamon
1.5 teaspoon gelatine

Poach the cranberry in vermouth. Add the gelatine. Remove from heat. Puree. Cool. Add sparkling apple juice. Keep in the fridge until ready to use. To make the foam, use either a soda maker or whisk with egg beaters until foaming.

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