Recipe by Amy White | Photo by Sergio Salvador
Gazpacho is an incredibly refreshing, yet filling, cold soup made from bread and vegetables. It’s a refreshing meal for balmy spring days… or summer days when it’s so hot you don’t feel like eating anything. This one features spring vegetables, which is what you need all the way through June because summer vegetables like tomatoes aren’t ready until July.
This recipe can be made with practically any combination of green leafy veggies. You can use green onions, garlic scapes, or garlic cloves depending on how pungent you like your gazpacho. Look for succulent cucumbers as early as April from Silver Leaf Farms in Corrales.
- 1/2 C. dry bread cubes
- 3/4 C. chilled water plus more for soaking the bread
- 1/2 C. almonds or other nuts
- 1/4 t. salt
- 2 T. olive oil
- 1 C. chopped lettuce leaves
- 1 C. chopped spinach
- 1 medium cucumber peeled and chopped (optional)
- 2 chopped green onions or garlic scapes or 1 garlic clove
- 1 T. any combination of fresh herbs such as parsley, tarragon, thyme, dill, rosemary, mint, chervil, lovage, basil or cilantro
- 1 T. sherry vinegar
- Freshly ground black pepper
- Soak the bread in just enough water to cover. After 5 to 10 minutes, when it is soft, drain and squeeze out most of the water. Combine with almonds, garlic, salt, and 1 cup chilled water in a food processor or blender. Puree until a smooth paste is formed, then drizzle in the olive oil until emulsified.
- Transfer to a bowl, then add the vegetables and herbs to the food processor or blender. Puree with an additional 1/2 cup of chilled water. Whisk this puree, along with the vinegar, into the bread mixture. Add pepper and additional salt and vinegar as needed. If you like your gazpacho silky smooth, puree it once more in a blender at top speed. Chill thoroughly. Serve with garnish of fresh herbs or blanched garlic scapes.