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.