Name: White gazpacho
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 6 slice white bread; 2 tablespoon sherry vinegar; 3 cup water; 1 1/2 cup ground almonds; 2 tablespoon coarsely chopped fresh chervil; 2 lebanese cucumbers, seeded, finely chopped; 1 teaspoon salt; 300 millilitre pouring cream; 1 1/2 tablespoon extra-virgin olive oil

Ingredients

6 slice white bread

2 tablespoon sherry vinegar

3 cup water

1 1/2 cup ground almonds

2 tablespoon coarsely chopped fresh chervil

2 lebanese cucumbers, seeded, finely chopped

1 teaspoon salt

300 millilitre pouring cream

1 1/2 tablespoon extra-virgin olive oil

Method

1.Discard crusts from bread. Combine remaining bread in large glass bowl with vinegar and the water; stand 15 minutes. Whisk in ground almonds and half the chervil.

2.Meanwhile, place cucumber in a colander; sprinkle with salt, stand 15 minutes. Rinse cucumber under cold water; drain on absorbent paper.

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; stir. Divide soup among serving bowls; drizzle with oil, sprinkle with remaining chervil.

The gazpacho can be made ahead to step three. Cover; refrigerate overnight. Recipe is not suitable to freeze. You can substitute fresh mint leaves for chervil and red wine vinegar for the sherry vinegar.
Note

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Ingredients

Method

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