Chicken and Almond Meatballs in White Gazpacho

Name: Chicken and Almond Meatballs in White Gazpacho
Yield: serves 4
Ingredients: 1/2 pound ground chicken; 1/4 cup slivered blanched almonds, toasted and pulverized; 1/4 teaspoon ground coriander; 1/4 teaspoon freshly ground white pepper; 3/4 teaspoon kosher salt; 1 large egg yolk; 1/4 cup slivered blanched almonds, toasted and pulverized; 4 cloves garlic, smashed and chopped with a little salt; 4 large egg yolks, at room temperature; 3/4 cup extra virgin olive oil; 3 cups chicken broth (page 5); 2 cups water; 1 teaspoon kosher salt; 1/2 baguette, torn into 1 1/2-inch chunks; 1/4 cup slivered blanched almonds, toasted

January 24, 2012

White gazpacho is a soup from the time long before there were tomatoes in Spain for making chilled red gazpacho, a familiar and beloved paean to summer. But there were almonds, garlic, chickens, and bread. White gazpacho is essentially a mild chicken soup made forceful, filling, and hearty with a garlic-almond mayonnaise and bread soaked in the broth. To make it more sumptuous, I add chicken and almond meatballs, echoing those same ancient ingredients. It is ultrarich. A bowlful with a side dish of sturdy-leaf salad garnished with orange slices suffices for a meal. A tip: The recipe calls for a total of 3/4 cup slivered blanched almonds, divided into 1/4 cup portions for three different steps. To facilitate the division, toast the whole amount of almonds in a microwave or toaster oven until the nuts begin to brown and have a toasty smell, 5 to 6 minutes, depending on how fresh they are. Set aside 1/4 cup of the toasted slivers for garnishing the soup. Pulverize the remaining 1/2 cup in a food processor until reduced to a paste. Divide the paste into two parts, one for the sausage, one for the soup.

Recipe notes