Buttermilk Cucumber Gazpacho

From the Jenn Louis collection

Introduction

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

Ingredients

Steps

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.

Notes

Read more about Plate & Pitchfork’s summer dinners.