Got lots of cucumbers? It’s gazpacho time!
1 1/2 pounds thin-skinned cucumbers
1/2 cup cold water
1 small onion or 1/2 large onion
2-3 cloves garlic
1 tablespoon tightly packed mint leaves
1/2 cup almonds (skinned)
1/4 cup olive oil
1/4 cup red wine/sherry vinegar
Salt
1 cup stale bread, cut into cubes
Roughly chop the cucumber and puree with water until smooth. Roughly chop the onion and garlic and add to the blender with mint leaves. Puree again. Then add the almonds, oil, and vinegar, and keep pureeing until smooth. Add the bread cubes and let them soak up the liquid for at least 30 minutes. When they have softened up, puree again until very smooth. Add salt to taste.
Refrigerate for at least an hour (straight in the blender jar) before serving. The soup will thicken a bit, so you may need to add a little cold water and blend until it’s the consistency you want. Drizzle with mint oil (soak a handful of mint in 1/2 cup oil for at least a day, then strain), and sprinkle with toasted almonds and/or chopped cucumber.
We thank zaharah of food50.com for this recipe.