#gazpatcho

[morethansalad]

Creamy Cucumber Gazpacho (Vegan)

[fuckkbrunch]

Another cold one for a heatwave week. I was pointedly less excited for this one.

My new phone seems to be taking these title text photos like shit. Need to look into that...

Now, I'm used to gazpatcho with tomatoes. Or cucumbers. Not bread and almonds.

This should be illegal. Feels bad, man. After this photo, I realized I was supposed to remove the crusts before I soaked it, so I had to pour water over two different bowls of bread. Gross.

I bought fancy garlic from the farmers market for this one, since Tony emphasized that the garlic should be fresh. The cloves were huge, that part in the photo was just half of one.

Squeezing the water out of the bread is incredibly unenjoyable. Toss the squeezed bread in with garlic and ground almonds and blitz with fresh cold water.

Once it's pasty, pour in the oil with the machine running to emulsify. Season with kosher salt and toss it in the fridge for at least an hour.

The only required garnish was the croutons, but Tony offers a bunch of optional ones. Thinly sliced green grapes, lightly toasted almonds and fried capers. I figured since this was a pretty simple recipe on its own, that I'd do all of them.

I did them rapid fire style. First I toasted some sliced almonds in my dry cast iron. Then I added canola oil to fry the capers in. While the oil was still hot I fried the croutons. It gave the croutons a little hint of capers, which was nice. While all of that was happening, I thinly sliced some green grapes. This was the weirdest garnish.

So, fried capers look like dead flies. This must be an old-man-from-the-80's thing again.

I chilled my bowls before serving, topped with everything plus a drizzle of olive oil. And you know what? It wasn't bad. It really wasn't. The garlic and the cold grapes went oddly well together, and all the different textures of the capers, croutons, and almonds was very nice.

This definitely wouldn't be as good with any of the garnishes missing. They should all be required.

| White Gazpatcho |

Taste is a 3.5 out of 5. A bit on the salty side - even though I was conservative with the salt according to the recipe - but surprisingly tasty.

Difficulty is a 3 out of 5. I'm including all the garnishes.

Time was about an hour, plus the hour wait for it to chill.

Tony says this should be made with fancy bottled water, or at least filtered tap water. I took a risk and used straight from the tap British Columbia tap water with some ice from my ice machine, and it came out pretty good, so don't go crazy.

The only way I can accurately describe the flavour is that it tastes as if garlic bread was a cold soup, in a good way. I realize it sounds fucking gross saying it that way, but seriously. Pretty tasty for what I thought was going to be a big cold flop.

[margotmood]

Oggi nell'orto c'era giusto qualche pomodoro. Gazpacho per tutta la Maddalena? #tomato #gazpatcho #gazpachotime #vegetable #garden #lamaddalena #maddalena #sardinia #shoppinginthegarden (presso La Maddalena, Italy)

[wifinacozinha]

Pra se refrescar deste calorão nada como um delicioso #gazpatcho #gaspatchoandaluz #gazpatchodaandaluzia #gaspatcho #instagrammer #instaphoto #instapic #instafood #instafoodgram #instafoodporn #foodphotography #foodporn #foods #foodgasm #foodstagram #food #foodsoup #foodgazpacho #soup (em São Bernardo do Campo, Brazil) https://www.instagram.com/p/BtbGt8Njup7/?utm_source=ig_tumblr_share&igshid=f3sg0s59y7b3

[brinnybrinny-blog]

A wild pacho appeared! #gazpatcho