| « Pacific Northwest: Taste |  |
| White Gazpacho |
| Makes about 1 quart |
|
2 cups loosely packed French bread cubes, crusts removed 2 cups water 1 sweet onion (about 1/2 pound), peeled and chopped 2 medium cucumbers, peeled and roughly chopped 1/2 cup champagne vinegar 1/4 cup almond or olive oil 3 tablespoons sugar 2 teaspoons kosher salt 1/2 teaspoon white pepper For the garnish: 1/2 pound green grapes, stemmed, rinsed and split in half 1/2 cup sliced almonds, toasted 1. Put the bread and water in a blender with the onion, cucumber, vinegar, oil, sugar, salt and white pepper and purée until perfectly smooth. 2. Chill the soup for a couple of hours or until it is very cold. Serve it in cold bowls with split green grapes and toasted almonds for garnish. |
