White Gazpacho

Name: White Gazpacho
Ingredients: 6 slices white bread; 2 tbsp sherry vinegar; 1 1/2 cups ground almonds; 2 tbsp coarsely chopped fresh chervil; 1 medium cucumber, peeled, seeded and finely chopped; 1 tsp salt; 1 1/4 cups light cream; 1 1/2 tbsp extra-virgin olive oil

8 ingredients

4 steps

Ingredients

6 slices white bread
2 tbsp sherry vinegar
1 1/2 cups ground almonds
2 tbsp coarsely chopped fresh chervil
1 medium cucumber, peeled, seeded and finely chopped
1 tsp salt
1 1/4 cups light cream
1 1/2 tbsp extra-virgin olive oil

Directions

1

Discard crusts from bread. Combine bread in large glass bowl with vinegar and 3 cups water; let stand 15 mins. Whisk in ground almonds and half the chervil.
2

Meanwhile, place cucumber in a colander. Sprinkle with salt; let stand 15 mins. Rinse cucumber under cold water; drain on paper towels.
3

Blend or process bread mixture and cream, in batches, until smooth. Return soup mixture to same bowl; stir in cucumber.
4

Season soup to taste. Divide soup among serving bowls. Drizzle with oil and sprinkle with remaining chervil.