Buttermilk Cucumber Gazpacho Time: 25 minutes plus cooling time. Yield: 4-6 servings 3⁄4 cup whole blanched almonds 4 oz. rustic white bread, crust removed, bread cut into chunks 2 1⁄2 lb. 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 Tbsp. fresh lemon juice 1 cup buttermilk 2 tsp. coarse salt Freshly ground pepper, to taste 3⁄4 cup cold water, plus more if needed 4 scallions, sliced, for serving 1⁄2 bunch fresh flat-leaf parsley, finely chopped, for serving 1. Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes. Let cool. 2. Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out and discard liquid. 3. Purée 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 purée. Transfer to a large bowl. Repeat with the other half of the ingredients. 4. 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, scallions, and parsley. |
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