White Gazpacho With Preserved Lemon
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium cucumbers, peeled and seeded
- 4small zucchini, peeled
- 4scallions
- 1small onion, peeled and finely chopped
- 2cloves garlic, peeled and chopped
- 1½cups stale, crustless white bread, cut into 1-inch cubes
- 2tablespoons blanched slivered almonds
- 3tablespoons fresh lemon juice
- 1teaspoon kosher salt
- ½preserved lemon (see recipe), cut into ⅛-inch cubes
- 2teaspoons grated lemon zest
- 4teaspoons chopped fresh mint
- 4teaspoons sliced almonds
Nutritional analysis per serving (4 servings)
156 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 7 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 3 of the cucumbers, 3 of the zucchini and 3 of the scallions into large pieces. Finely dice the remaining cucumber and zucchini and thinly slice the remaining scallion; set aside.
- Step 2
Place the large pieces of cucumber, zucchini and scallion in a blender with half the onion and all the garlic. Blend until smooth, stopping to scrape the sides of the jar. Add the bread, slivered almonds, lemon juice and salt and blend until smooth.
- Step 3
Scrape the mixture into a large bowl and stir in the remaining cucumber, zucchini, scallion and onion and the preserved lemon. Refrigerate until cold. Divide the soup among 4 bowls and garnish with the lemon zest, mint and almonds. Serve.
Private Notes
Comments
Has the recipe gone unnoticed? Why?? I absolutely JUMPED when I chanced upon this. Any cucumber/zucchini lover should try it, like, right now! I love the preserved lemon garnish.
The original recipe with its chunky results was disappointing. Then we discovered that a purée and a few days of sitting in the frig vastly improved texture and taste. One guest declared that the lemon zest made all the diff. Another said that a small bit of mint leaf was just right. Toasting the almond slices was a slight improvement, but un-toasted also works fine. This is a surprisingly refreshing soup, especially on a hot day.
This is amazing. I didn’t have almonds so I used some almond butter. Didn’t peel the cucumbers or zucchini since they were straight from the garden.
The original recipe with its chunky results was disappointing. Then we discovered that a purée and a few days of sitting in the frig vastly improved texture and taste. One guest declared that the lemon zest made all the diff. Another said that a small bit of mint leaf was just right. Toasting the almond slices was a slight improvement, but un-toasted also works fine. This is a surprisingly refreshing soup, especially on a hot day.
Has the recipe gone unnoticed? Why?? I absolutely JUMPED when I chanced upon this. Any cucumber/zucchini lover should try it, like, right now! I love the preserved lemon garnish.