White Gazpacho

Ingredients

Stale bread

2 slices, crusts removed

Cold water

2 cups

Almonds

1/2 cup, blanched

Garlic

1 clove

Cucumber

1 large, peeled and divided

Extra virgin olive oil

1/4 cup

White wine vinegar

2 tablespoons

Salt

to taste

Fresh herbs (like parsley or mint)

for garnish

Instructions

1. Begin by soaking the stale bread in cold water for about 10 minutes until softened.
2. In a blender, combine the soaked bread, blanched almonds, garlic, and half of the peeled cucumber, chopped into chunks.
3. Blend the mixture until smooth. Gradually add the cold water, white wine vinegar, extra virgin olive oil, and salt. Blend again until everything is well combined and creamy.
4. Taste and adjust seasoning if necessary, adding more salt or vinegar to enhance the flavor.
5. Transfer the gazpacho to a bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
6. Before serving, finely dice the remaining half of the cucumber for garnish.
7. Serve the chilled gazpacho in bowls, drizzled with a bit of extra virgin olive oil and garnished with diced cucumber and fresh herbs.