Rice, almond, and apple gazpacho

Name: Rice, almond, and apple gazpacho
Prep time: 40 min
Total time: 40 min
Ingredients: 2 ounces Gruyère, Manchego, or other flavorful semi-hard cheese, minced; 2 ounces Gruyère, Manchego, or other flavorful semi-hard cheese, minced; 2 ounces Gruyère, Manchego, or other flavorful semi-hard cheese, minced; Tabasco sauce to taste; Salt and freshly ground black pepper; ¾ cup extra-virgin olive oil; 1 cup almond powder (sold at many supermarkets and all pastry supply stores); 1 hard-boiled egg, chopped; 1 tomato, peeled, seeded, and finely chopped; Salt and freshly ground black pepper; 1 large or 2 small slices bread, cut into ½-inch cubes; 1 cup cooked rice; 2 medium cucumbers, peeled; 2 tablespoons red wine vinegar; 1 medium onion, peeled and chopped; 1 green bell pepper, cored, seeded, and chopped; 1 Granny Smith apple, unpeeled, cored and chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Thanks to the rice and almond powder, this is a thicker sweeter gazpacho than most. The flavors, which include apple, are subtle but distinctive. Feel free to play with the garnishes, which can be varied at will.

Ingredients

2 medium cucumbers, peeled
1 cup cooked rice
1 Granny Smith apple, unpeeled, cored an

Soup
Vegetarian

Method

Cut the cucumbers lengthwise in half and scoop out the seeds. Chop one and mince the other; set the minced cucumber aside.
Combine the chopped cucumber, rice, apple, green pepper, onion, and vinegar in a bowl with 2½ cups water and let sit for 15 minutes. Put into the container of a blender and carefully puree until smooth.
Transfer to a bowl and add all