Cauliflower White Gazpacho
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
12 bowls
- Serves:
- 12
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
- 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.
- 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).
- 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.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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