Loved this delicious, incredibly light and healthy gazpacho for a summer soup. It wasn’t until after I made it (and exhaled garlic for the following 3 days across two counties) that I went back and read the article preceding the recipe. It was created by a restaurant reviewer, Joy Manning, who also happens to have a blog—about her weight.
WhatIWeighToday.com is the address.
“It makes me feel accountable,” she says, and I can imagine that to be true. But you have to have readers to be accountable to; and how are you even bringing them in? My guess is schadenfreude…
You’re here for this killer soup, and I’m about to deliver. With one bit of advice: halve the garlic. After you’ve blended it and tasted it, add more at your own risk…
[It’s so incredibly creamy, you will wonder if you blacked out for a minute and dumped in a pint of cream but then you’ll remember that you did not.]
You’ll need:1/2 medium head cauliflower, cut into 1-inch florets 2 slices of crustless white bread 1/4 cup pine nuts (1/5 oz) 2 garlic cloves, coarsely chopped 2 Tbsp sherry vinegar 1 large shallot, coarsely chopped 1 1/4 cups blanched slivered almonds 1/2 medium seedless cucumber, peeled and coarsely chopped (plus 1/4 cup finely diced for garnish) 1/3 cup extra virgin olive oil Kosher salt
With which you will:
In a large saucepan of boiling, salted water, cook the cauliflower until tender (~8 min). Drain, rinse under cold water until cool, drain well. In a blender, combine 1.5 cups cold water, cooked cauliflower, bread, pine nuts, chopped garlic, sherry vinegar, shallot, 1 cup of slivered almonds, cucumber, and blend until smooth. Add olive oil and pulse until incorporated. (If necessary, add water to thin gazpacho.) Season soup with salt and refrigerate until chilled (~1 hour).
Preheat over to 350° and spread remaining almonds in a pie plate and toast for about 6 minutes until fragrant and lightly golden. Garnish with toasted almonds (we added pine nuts to the garnish, too) and diced cucumber and serve.
Can be refrigerated over night, too!
One serving: 320 calories, 28 gm fat, 3.6 gm sat fat, 12 gm carb, 4.2 gm fiber.
[Recipe courtesy Food & Wine magazine.]