Cucumber
Cucumber Gazpacho
This recipe may be adjusted to the amount of cucumbers you have.
3/4 cup whole blanched almonds
4 ounces rustic white bread, crusts removed, bread cut into chunks
4 3/4 cups cucumbers, peeled, seeded and coarsely chopped, plus additional unpeeled cucumber, diced, for serving
2 small garlic cloves
1/2 cup extra-virgin olive oil, plus more for drizzling
3 tablespoon fresh lemon juice
1 cup buttermilk
2 teaspoons coarse salt
freshly ground black pepper to taste
3/4 cup cold water
4 scallions, sliced, for serving
1/2 bunch fresh flat-leaf parsley, finely chopped, for serving
Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes. Cool. Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out and discard liquid. Purée half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and purée. Transfer to a large bowl. Repeat with the other half of the ingredients. Stir in buttermilk, salt, and pepper. Add water; if a thinner consistency is desired, add more cold water. If the soup is too chunky, pass through a medium sieve. Refrigerate at least 1 hour or overnight. If
desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, scallions, and parsley.
Serves 4 to 6.
From www.culinate.com.