WHITE GAZPACHO

By Christopher

Can be prepared in 45 minutes or less.

Ingredients

• For Croutons
• 1 slice firm white sandwich bread, cut into 1/2-inch cubes
• 1 teaspoon olive oil
• For Gazpacho
• 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

Details

Servings 2

Preparation

Step 1

Make croutons: Preheat oven to 350°F.
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.
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.
Makes about 2 cups.


Gourmet
August 1995