Minted White Gazpacho

1. 1

   Drain bread in colander, lightly press out excess water, and place in blender.

2. 2

   Coarsely chop 3 cucumbers, and add to blender.

3. 3

   Add mint, oil, vinegar, garlic and hot pepper sauce.

4. 4

   Process mixture until thick and smooth.

5. 5

   Cut remaining cucumber into 1/2-inch dice and stir into soup; season with salt.

6. 6

   Refrigerate 1 to 2 hours.

7. 7

   Taste, and adjust seasonings as necessary.

8. 8

   Pour soup into bowls, garnish with chives and mint sprigs, and serve.

No additional tips available.