Enjoy this recipe for white gazpacho!
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- 2 cups diced stale white bread crusts removed
- 1 1/2 cups vegetable stock
- 1 cup cucumber peeled and chopped
- 1 cup seedless green grapes washed
- 1/4 cup blanched slivered almonds
- 3 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 clove garlic chopped
- 1/2 tsp kosher salt
- Place all ingredients together in a blender. Puree until smooth.
- Pass the gazpacho through a fine chinois to remove the pulp. Press the pulp through the chinois using the bottom of a ladle to extract the most flavor from the almonds.
- Chill well before serving.
- To serve, ladle into a shallow bowl and garnish with a few grape slices and slivered almonds.