Not allgazpachosare made with tomatoes.
White gazpacho is a classic dish from Spain, earlier versions dating back to when the Moors controlled Andalucia.
Odd combination you might think, but let me assure you, it truly is delicious.
Elise Bauer
There’s no dairy.
The soup gets body and protein from the blanched almonds.
The bread acts as a thickener.
Elise Bauer
The cucumbers are wonderfully cooling.
We keep the bread to make breadcrumbs.
So, this is what you would typically use.
Use a good quality white bread, such as a French or Italian loaf.
Turn off the heat and add to the stock the broken up pieces of stale bread.
Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized.
Pulse until the mixture is a rough puree.
Add 2 tablespoons of the vinegar and pulse a few seconds to combine.
With the motor running, drizzle in the olive oil.
Turn off the motor and taste the gazpacho.
Add more salt if needed.
Chill before serving, garnish with chopped chives.
