White Gazpacho
From dond 15 years ago
- 60 minutes to make
- Serves 8
There are several White Gazpacho recipes here, but this one incorporates a full head of cauliflower, which gives the gazpacho a rich flavor and texture. I've been making this one for years, and because I like garlic, I tend to add more than the recipe calls for. Read more Be advised, however; because the gazpacho itself is not cooked, the garlic flavor really cuts through. So if you're going to serve this to guests, remember that some people might find your gazpacho a bit too zesty if you go wild with the garlic. See less
Ingredients
- ½ medium head cauliflower, cut into 1-inch florets shopping list
- 2 slices of crustless white bread shopping list
- ¼ cup pine nuts (1½ ounces) shopping list
- 2 garlic cloves, coarsely chopped shopping list
- 2 tablespoons sherry vinegar shopping list
- 1 large shallot, coarsely chopped shopping list
- 1¼ cups blanched slivered almonds shopping list
- ½ medium seedless cucumber, peeled and coarsely chopped, plus ¼ cup finely diced cucumber shopping list
- ⅓ cup extra-virgin olive oil shopping list
- kosher salt shopping list
How to make it
- In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes.
- Drain, rinse under cold water until cool and drain well.
- In a blender, combine 1½ cups of cold water with the cooked cauliflower, bread, pine nuts, chopped garlic, sherry vinegar, chopped shallot, 1 cup of the slivered almonds and the coarsely chopped cucumber.
- Blend until smooth.
- Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho.
- Season the soup with salt and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350°.
- Spread the remaining ¼ cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden.
- Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.
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