Prev Recipe Next Recipe

Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Practical Pasta Menu

Save Recipe Print

Total:: 20 min
Prep:: 20 min

Yield:: about 4 servings

Level:: Easy

Ingredients

3 1inch 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

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.

My Private Notes

Name: Gazpacho Without the Tomatoes
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: about 4 servings
Ingredients: 3 1inch 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