White Gazpacho with Peppers and Cucumbers

Name: White Gazpacho with Peppers and Cucumbers
Yield: Makes 8 Servings
Ingredients: small croutons sautéed in olive oil; small croutons sautéed in olive oil; salt and cayenne pepper or Tabasco sauce; ¼ cup good white wine vinegar; salt and cayenne pepper or Tabasco sauce; salt and cayenne pepper or Tabasco sauce; 1 quart vegetable or chicken broth or water; 1 quart vegetable or chicken broth or water; ¼ cup extra virgin olive oil; 1 quart vegetable or chicken broth or water; 2 eggs; 2 regular or 1 hothouse cucumber, peeled and cut into 1-inch sections; 5 slices of country French bread, crusts removed, lightly toasted; 5 slices of country French bread, crusts removed, lightly toasted; 2 red bell peppers, roasted and peeled; 3 garlic cloves, peeled

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This tangy tomatoless gazpacho is a delight on a hot afternoon. It is extremely light in both texture and richness.

This recipe contains raw eggs; if you’re unsure of your eggs, see the note at the end of the recipe.

Ingredients

2 red bell peppers, roasted and peeled
3 garlic cloves, peeled
2 regular or 1 hothouse cucumber

Lunch
Soup
Vegetarian

Method

Finely chop one pepper for the soup and cut the other pepper into ¼-inch dice and set aside for the garnish. Combine the garlic, finely chopped pepper, cucumbers, and eggs in a blender. Blend for about 1 minute, until the mixture is smooth.

Soak the bread in 2 cups of the broth and add it to the blender. Process the mixture for 1 minute more, until smooth.

Transfer the mixture t