Project Description
Ingredients
Need a cool refreshing gazpacho for a hot summer day? Hot weather or not this gazpacho will surely give your lunch a nice lift and leave you wanting more. Sometimes I make this as an appetizer for dinner as well and all of our guests thoroughly enjoy it. I love making gazpacho with cucumber because at least in California in the summer my garden is full of them and they are super easy to grow.
2 English cucumber(peeled seeded) chopped
3 green onion tops
2 small cloves of garlic
1 cup baguette chopped (crusts removed
3 Tablespoon toasted almonds
1/2 limes zested
1 Tablespoon sherry vinegar
2 Tablespoon extra virgin olive oil
1 cup ice

Cook
Put all ingredients except ice in a blender and purée until smooth.
Add ice and purée again to cool down and keep a nice green color.
Season with salt and pepper.
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