White Gazpacho With Preserved Lemon
Updated September 21, 2015
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 medium cucumbers, peeled and seeded
4 small zucchini, peeled
4 scallions
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
1 ½ cups stale, crustless white bread, cut into 1-inch cubes
2 tablespoons blanched slivered almonds
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
½ preserved lemon (see recipe), cut into ⅛-inch cubes
2 teaspoons grated lemon zest
4 teaspoons chopped fresh mint
4 teaspoons sliced almonds
Nutritional analysis per serving (4 servings)
26 grams carbs; 156 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 5 grams fiber; 561 milligrams sodium; 7 grams protein; 10 grams sugar
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
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.
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.