I’m always trying to think of ways to minimize my food waste and I never realized that stale bread was a staple of gazpacho, did you? Now I know what I am going to do with all the stale bread and leftover vegetables in my house.
Of course bread is not in all recipes, but in my research I learned that bread as well as almonds are used as a thickening agent in many gazpacho recipes. Seeing that tomatoes and cucumbers are the traditional base to gazpacho, once these are blended together they become very watery. Something is needed to thicken the soup a bit and that is where the stale bread comes in. The more you know…
There’s nothing complicated about this recipe…just gather the ingredients and shove them all into a blender. I like my gazpacho smooth (like a smoothie), so your standard blender will work best to accomplish this. If you prefer a heartier consistency try your immersion blender.
1/2 Head cauliflower, cut into florets
1 cup blanched almonds
1/4 cup pine nuts
2 cups chopped stale white bread, crusts removed
2 cloves garlic, corsely chopped
1/3 cup yellow onion, corsely chopped
1/2 seedless cucumber, peeled and corsely chopped
2 tablespoons white vinegar
1 3/4 cups cold water
1/3 cup extra virgin olive oil
1/4 cup finely chopped cucumber with skin on
1/4 cup blanched, slivered almonds
- In a medium sauce pan boil water and cook the cauliflower until tender, 8-10 minutes. Drain and cool.
- In a blender combine water, cauliflower, bread, almonds, pine nuts, garlic, onion, cucumber and vinegar. Blend until smooth.
- Add the olive oil and pulse until combined. Turn off blender, add salt to your liking and stir to combine. Refrigerate until chilled, about 1 hour.
- In a small sauce pan toast the slivered almonds, about 5 minutes.
Serve gazpacho well chilled topped with cucumber and slivered almonds.
Recipe adapted from Food and Wine