White Gazpacho Recipe

White Gazpacho Recipe

  • 1 slice firm white sandwich bread, cut into 1/2-inch cubes
  • 1 teaspoon olive oil
  • 1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes
  • 1/2 medium cucumber, peeled and chopped (about 1 cup)
  • 1/2 medium green bell pepper, chopped (about 3/4 cup)
  • white part of 1 scallion, chopped
  • 1 garlic clove, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon white-wine vinegar (preferably tarragon-flavored)
  • 1/8 teaspoon dried tarragon, crumbled
  • 3/4 cup ice water
  1. Make croutons: Preheat oven to 350°F.
  2. In a bowl toss bread cubes with oil and salt to taste and spread on a small baking sheet. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.
  3. Make gazpacho: Drain soaked bread and squeeze out water. In a blender blend bread with remaining ingredients until smooth. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water. Stir gazpacho occasionally until chilled, about 10 minutes. Serve gazpacho topped with croutons.
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