Gazpacho Without the Tomatoes (Michele Urvater) |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
3 1 inch thick slices french bread, crusts removed |
cold water |
2 ounces blanched whole almonds, roughly chopped |
1 green bell pepper, seeded and roughly chopped |
3 kirby cucumbers, peeled, seeded and chopped |
3 tablespoons champagne or rice vinegar |
pinch sugar |
1 to 2 scallions, roughly chopped |
1/4 cup extra virgin olive oil |
4 cups (more or less) iced cold water |
salt and freshly ground white pepper |
garnish: seeded finely diced cucumber, chives and finely diced seeded red bell pepper |
Directions:
1. Soak the slices of bread in cold water. When tender, squeeze the bread to express the water. In a food processor puree until smooth the almonds, pepper, cucumbers, vinegar, sugar, scallions and olive oil. Slowly add the ice water until you reach the consistency you like; season to taste with salt and pepper. Chill, covered, until serving time; garnish with cucumber, chives and bell pepper.
|
|