Ingredients
For the white gazpacho
- 1 1/2 cups 3/4-inch (18-mm) cubes of day-old rustic white bread, crust removed
- 2/3 cup unsalted blanched whole almonds
- 1 small fennel bulb, stalks and core removed, bulb chopped; reserve a few of the frilly fronds for garnish
- 1/2 cup chopped sweet onion
- 1/2 seedless English cucumber, peeled and chopped
- Leaves from 4 oregano sprigs
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
Ingredients
For the white gazpacho
- 1 1/2 cups 3/4-inch (18-mm) cubes of day-old rustic white bread, crust removed
- 2/3 cup unsalted blanched whole almonds
- 1 small fennel bulb, stalks and core removed, bulb chopped; reserve a few of the frilly fronds for garnish
- 1/2 cup chopped sweet onion
- 1/2 seedless English cucumber, peeled and chopped
- Leaves from 4 oregano sprigs
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
Ingredients
For the white gazpacho
- 1 1/2 cups 3/4-inch (18-mm) cubes of day-old rustic white bread, crust removed
- 2/3 cup unsalted blanched whole almonds
- 1 small fennel bulb, stalks and core removed, bulb chopped; reserve a few of the frilly fronds for garnish
- 1/2 cup chopped sweet onion
- 1/2 seedless English cucumber, peeled and chopped
- Leaves from 4 oregano sprigs
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
