Bite with Belkys: White Gazpacho Soup

The Chef: Gerd Richter
The Restaurant: Essensia (in the Palms Hotel & Spa)
The Dish: White gazpacho soup

Ingredients:

1 large cucumber, peeled and seeded
2 pears, peeled and seeded
1 cup of low fat sour cream
1 Tbs. of chopped onion
1 clove of garlic
1 Tbs. of fresh dill
1/2 cup of plain, nonfat yogurt
2 Tbs. of honey
1 cup of vegetable stock (may also substitute with chicken stock)
1 Tbs. of lemon juice
1 mint leaf
1 Tbs. of extra virgin olive oil
sea salt, to taste
pepper, to taste

Method of Preparation:

-Begin by peeling and dicing cucumber and pears.

-Then, in a blender, pulse sour cream with onions, garlic, dill, yogurt, honey, vegetable stock, lemon juice, cucumber, pear, extra virgin olive oil and a mint leaf. Next, season with salt and pepper. Chef Gerd says the consistency should be smooth to slightly chunky.

-Lastly, let the soup cool in the fridge for at least one hour before serving.

To Plate the Dish:

-You can pour the white gazpacho soup into a martini glass and garnish with a crispy pita chip and fresh dill over the top.

Serving Suggestion: Chardonnay

Serves: 4

FOR MORE INFORMATION:

Essensia Restaurant and Lounge (The Palms Hotel & Spa)
3025 Collins Ave.
Miami Beach, FL 33140
(305) 908-5458
http://www.thepalmshotel.com/

Miami Spice
http://www.ilovemiamispice.com/