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What's in this Issue: Letter from Tom Where do we come up with our great dishes? The dishwashers, of course. Upcoming Events Help honor the spirit of New Orleans Side Dish The latest news about our restaurants plus local food events Summer Recipe Keep cool this summer with gazpacho!

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Palace Gazpacho Ajo Blanco
Makes 6 to 8 servings
Chef Sean Hartley

Nothing beats the heat better than something cool and refreshing in the summer. This gazpacho is currently on the menu at the Palace Kitchen and it has quickly become a favorite among customers and staff. Chef Sean Hartley has received several requests for this, so we thought we’d share it with you all! Enjoy with a chilled Pinot Blanc.

1 cup blanched (skinless) almonds
½ loaf Dahlia Bakery house bread
5 peeled garlic cloves
3½ English cucumbers, peeled and cut into chunks
6 tablespoons good quality sherry vinegar
1¾ cups pure olive oil (don’t use extra virgin)
Freshly squeezed lime juice, kosher salt, and freshly ground black pepper to taste

For the garnish:
Valencia almonds
diced ripe melon
diced cucumber

Toast the almonds in a 350° oven until lightly golden and aromatic.

Cut the crust off the bread then cut the bread into chunks and place in a bowl. Add enough cold water to cover the bread and allow to soak for approximately 30 minutes. Remove the bread from the water and squeeze out excess moisture. Set aside.

In the bowl of a food processor, combine the almonds and garlic. Process until finely chopped. Add the sherry vinegar and process until smooth. Transfer to a large bowl. Working in batches, process the cucumbers with the bread and the olive oil until smooth. Transfer to the bowl with the almond mixture and stir everything together. Season to taste with lime juice, salt and pepper. Cover the bowl and refrigerate.

When the gazpacho is cold, ladle into soup bowls and garnish with the almonds, melon, and cucumbers.