Cucumber-Buttermilk Gazpacho Recipe

Name: Cucumber-Buttermilk Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup blanched almond; 1/4 cup sliced blanched almond, for serving; 4 ounces rustic bread, crust removed, bread cut into chunks; 2 1/2 lbs kirby cucumbers or 2 1/2 lbs regular cucumbers, peeled, seeded and coarsely chopped, about 4 3/4 cups, plus 1 unpeeled cucumber, diced for serving,; 2 small garlic cloves; 1/2 cup extra virgin olive oil, plus more for drizzling; 3 tablespoons fresh lemon juice; 1 cup buttermilk; 2 teaspoons coarse salt; fresh ground pepper, to taste; 3/4 cup cold water, plus more if needed; 1 large beefsteak tomato, diced for serving; 4 scallions, sliced for serving; 1/2 bunch fresh flat-leaf parsley, for serving

Servings: persons

3/4 cup blanched almond
1/4 cup sliced blanched almond, for serving
4 ounces rustic bread, crust removed, bread cut into chunks
2 1/2 lbs kirby cucumbers or 2 1/2 lbs regular cucumbers, peeled, seeded and coarsely chopped, about 4 3/4 cups, plus 1 unpeeled cucumber, diced for serving,
2 small garlic cloves
1/2 cup extra virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
1 cup buttermilk
2 teaspoons coarse salt
fresh ground pepper, to taste
3/4 cup cold water, plus more if needed
1 large beefsteak tomato, diced for serving
4 scallions, sliced for serving
1/2 bunch fresh flat-leaf parsley, for serving

1
Preheat oven to 350u00b0F Spread whole almonds on a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7-10 minutes (sliced ones will brown more quickly). Let cool.
2
Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid and discard. Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in blender. Add half of each of the oil and lemon juice and puree. Transfer to a large bowl, and repeat.
3
Stir in buttermilk, salt and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour, or overnight. If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve diced cucumbers, tomato, scallions, parsley and sliced almonds on the side.

1122

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup blanched almond, 1/4 cup sliced blanched almond, for serving, 4 ounces rustic bread, crust removed, bread cut into chunks, 2 1/2 lbs kirby cucumbers or 2 1/2 lbs regular cucumbers, peeled, seeded and coarsely chopped, about 4 3/4 cups, plus 1 unpeeled cucumber, diced for serving,, and more.

Yes, Cucumber-Buttermilk Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber-Buttermilk Gazpacho

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