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White Gazpacho
White Gazpacho

White Gazpacho

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Prep time: 20 mins
 | 
Cook time: 60 mins
Serves 4 People
Preparation
Step 1
Lightly toast the 5 rolls then set the bread aside to soften in 1 cup of water.
Step 2
Lightly toast the macadamia nuts in a small skillet over medium-low heat until golden, about 7 minutes.
Step 3
Transfer the nuts to a food processor add the garlic and pulse until they are finely ground.
Step 4
Squeeze the bread as dry as possible and add it, then add it and cucumber to the macadamia nuts. . Process until the mixture is smooth.
Step 5
Transfer the bread mixture to a bowl and gradually whisk in the vinegar, then 1/2 cup of the olive oil.
Step 6
Beat in the remaining two cups of water then strain the gazpacho through a fine mesh strainer, forcing as much of the bread mixture through as possible.
Step 7
Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
Step 8
Cut the grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes and a drizzle of olive oil.

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Wow!
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you guy's are really knocking the recipes out of the park
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This is amazing!
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I looooved this dish!
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great for hot climate
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