This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.
- 3/4 cup whole blanched almonds
- 1/2 cup sliced blanched almonds, for serving
- 4 ounces rustic white bread, crust removed, bread cut into chunks
- 2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
- 2 small garlic cloves
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 1 cup buttermilk
- 2 teaspoons coarse salt
- Freshly ground pepper, to taste
- 3/4 cup cold water, plus more if needed
- 1 large ripe beefsteak tomato, diced, for serving
- 4 scallions, sliced, for serving
- 1/2 bunch fresh flat-leaf parsley, for serving
Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes (sliced ones will brown more quickly). Let cool.
Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid, and discard.
Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and puree. Transfer to a large bowl. Repeat.
Stir in buttermilk, salt, and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour (or overnight). If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, tomato, scallions, parsley, and sliced almonds on the side.
SourceMartha Stewart Living, July 2007