Recipe courtesy of Michele Urvater

Gazpacho Without the Tomatoes

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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: about 4 servings

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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.