White Gazpacho

By johnwhorfin

Ingredients

• garnish:
• 1 (15oz) can white beans
• 12 yellow cherry tomatoes
• 1 shallot, chopped (about 1/4 cup)
• 2 garlic cloves
• 2/3 cup raw almonds, soaked overnight and skins removed
• 1/2 seedless cucumber, diced (about 3/4 cup)
• 1 cup vegetable stock
• 1 teaspoon white wine vinegar
• salt and pepper to taste
• micro cilantro (chopped cilantro leaves are fine)
• extra virgin olive oil

Details

Servings 3
Adapted from spoonforkbacon.com

Preparation

Step 1

Directions:

1. Place all ingredients in a blender in the order of the ingredient list. Blend mixture until smooth.
2. Refrigerate gazpacho for at least 1 hour.
3. Remove from the refrigerator, stir soup and adjust seasonings.
4. Divide into individual bowls and top with a drizzle of oil and finish with cilantro. Serve.