Minted White Gazpacho

Directions

1. 1
   Drain bread in colander, lightly press out excess water, and place in blender.
2. 2
   Coarsely chop 3 cucumbers, and add to blender.
3. 3
   Add mint, oil, vinegar, garlic and hot pepper sauce.
4. 4
   Process mixture until thick and smooth.
5. 5
   Cut remaining cucumber into 1/2-inch dice and stir into soup; season with salt.
6. 6
   Refrigerate 1 to 2 hours.
7. 7
   Taste, and adjust seasonings as necessary.
8. 8
   Pour soup into bowls, garnish with chives and mint sprigs, and serve.