White Gazpacho

Courtesy of Tamara Bourso, Owner of Cuchi Cuchi 

Yield: 10 qts.

Ingredients

3 lbs peeled & unsalted slices and blanched almonds
8 cloves peeled garlic
1/2 cup oil
2 cups red wine vinegar
2 quarts vegetable stock
13 peeled & chopped cucumbers
1 teaspoon pepper
2 tablespoon salt

Directions

1. Place almonds & garlic in blender. Blend until very finely ground
2. Pour in oil in thin stream, add vinegar, scrape bowl
3. Blend in 1 c. veggie stock
4. Transfer to large container and stir in remaining 3 c. cold stock
5. Add more vinegar or salt to taste
6. Chill very well (overnight)
7. Serve cold w/garnish such a cucumber slices or mint or parsley or float the traditional "peeled" grapes on top - yes, Spaniards seem to have more time for garnishes

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