Wild Mushroom Gazpacho

1. 1

   In a bowl, place the breadcrumbs and soak them in vinegar.

2. 2

   In a skillet, add a tablespoon of oil on medium heat and saute the mushrooms for 1 minute. Mix the breadcrumbs with the mushrooms, season with salt and pepper and refrigerate for 4 hours.

3. 3

   Remove the mixture from the refrigerator and place in the blender. Puree until smooth and then add the chicken broth. Puree again.

4. 4

   Slowly add 200 milliliters of oil while still blending. Add water if needed to acquire the desired consistency.

5. 5

   Season with salt, black pepper, and cumin to taste. Refrigerate once more and serve chilled.

No additional tips available.