Cauliflower White Gazpacho

A VERY non-traditional white gazpacho recipe from Food & Wine. I've doubled the recipe as it called for strange amounts (like 1/2 a cauliflower). Cooking time is chilling time recommended, however I would chill overnight for best results.

• Ready In: 1 hr 25 mins
• Serves: 12
• Yields: 12 bowls

Ingredients

• 1  head cauliflower, medium sized, cut into 1-inch florets
• 4  slices  white bread, crusts removed
• 1⁄2 cup pine nuts (3 ounces)
• 4  garlic cloves, coarsely chopped
• 1⁄4 cup sherry wine vinegar
• 2  shallots, large, coarsely chopped
• 2 1⁄2 cups  blanched slivered almonds (2 cups for the soup, set aside 1/2 cup for garnish)
• 1  seedless cucumber, medium sized, peeled and coarsely chopped
• 1⁄2 cup seedless cucumber, finely diced
• 2⁄3 cup extra virgin olive oil
•  kosher salt

Directions

1. In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. Drain, rinse under cold water until cool and drain well.
2. In a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. Add 1/3 cup olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Pour into a container suitable for chilling and repeat with the second half of ingredients. Season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
3. Preheat the oven to 350°. Spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.