Got Cukes? Well, if you’ve made my Overnight Pickles and have brine leftover, this delicious cold soup will tickle your taste-buds! .. and don’t worry, if you don’t have any brine, the recipe includes a version with Apple Cider Vinegar.
This White Gazpacho is based on a soup I used to make when I was the Chef at a Wine Bar in Maine. I have revised the ingredients to be more raw friendly.. but you can always sub Marcona Almonds and Sherry Vinegar for the Cashews and Brine/Apple Cider Vinegar.
- 1 c blanched almonds soaked overnight (drain soaking water)
- 3 large English cucumbers (keep the peels on if they are organic)
- 2-3 cups water
- 2 medium cloves garlic
- 3-5 tablespoons pickle brine OR apple cider vinegar (raw is best, start with 3 and add more if needed)
- ½ teaspoon ground toasted cumin
- ¼ teaspoon ground toasted coriander
- 1 teaspoon smoked paprika
- Scant pinch nutmeg
- Decent pinch ground cardamom
- 2 tablespoons evoo
- ¼ teaspoon white pepper
- Smoked Sea salt or regular sea salt to taste (add small amounts and wait for 10 minutes for the flavors to bloom, especially if you are using a high quality, chunky salt… and if you can, please do!.. )
- Additional water as needed to blend
- Blend , blend blend. I use my Vita-Mix, but if you are doing this in a regular blender, do it in three batches. Taste and adjust seasoning. Add a bit more vinegar/salt as needed and let the soup rest for a bit.. This soup is MUCH better chilled overnight and will keep up to 10 days.
Garnish with herb oil and chunks of cucumber, roasted sunflower seeds or cashews and a sprinkle of smoked sea salt if you have it.
- Blanch 1 bunch of chives, drain and pat dry; blend with 1 cup of olive oil, put in squirt bottle and drizzle