Cucumber-Buttermilk Gazpacho

Name: Cucumber-Buttermilk Gazpacho
Ingredients: 0.75 cup whole blanched almonds; 0.5 cup sliced blanched almonds, for serving; 4 ounces rustic white bread, crust removed, bread cut into chunks; 2.5 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 ¾ cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total); 2 small garlic cloves; 0.5 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; 0.75 cup cold water, plus more if needed; 1 large ripe beefsteak tomato, diced, for serving; 4 scallions, sliced, for serving; 0.5 bunch fresh flat-leaf parsley, for serving

2.9

(16)

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

6 cups

This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.

Ingredients

¾ cup whole blanched almonds
½ cup sliced blanched almonds, for serving
4 ounces rustic white bread, crust removed, bread cut into chunks
2 ½ pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 ¾ cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
2 small garlic cloves
½ 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
¾ cup cold water, plus more if needed
1 large ripe beefsteak tomato, diced, for serving
4 scallions, sliced, for serving
½ bunch fresh flat-leaf parsley, for serving

Directions

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.