buttermilk cucumber gazpacho

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Buttermilk Cucumber Gazpacho

From the collection
Serves 4 to 6
Yield 6 cups


Culinate food editor Carrie Floyd first tasted this soup at a Plate and Pitchfork dinner; Jenn Louis of Culinary Artistry created the recipe.


¾ cup whole blanched almonds
4 oz. rustic white bread, crust removed, bread cut into chunks
lb. Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4¾ cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
2 small garlic cloves
½ cup extra-virgin olive oil, plus more for drizzling
3 Tbsp. fresh lemon juice
1 cup buttermilk
2 tsp. coarse salt
~ Freshly ground pepper, to taste
¾ cup cold water, plus more if needed
4 scallions, sliced, for serving
½ bunch fresh flat-leaf parsley, finely chopped, for serving


  1. Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes. Let cool.
  2. Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out and discard liquid.
  3. Purée half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and purée. Transfer to a large bowl. Repeat with the other half of the ingredients.
  4. Stir in buttermilk, salt, and pepper. Add water; if a thinner consistency is desired, add more water. If the soup is too chunky, pass through a medium sieve. Refrigerate at least 1 hour or overnight. If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, scallions, and parsley.


Read more about Plate & Pitchfork’s summer dinners.

This content is from the Jenn Louis collection.

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