| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Soup-ss, Cold-ss | 4 | Servings |
INGREDIENTS
| 3 | sl | French bread, crusts removed (1 inch thick) |
| Cold water | ||
| 2 | oz | Blanched whole almonds, roughly chopped |
| 1 | Green bell pepper, seeded and roughly chopped | |
| 3 | Kirby cucumbers, peeled, seeded and chopped | |
| 3 | tb | Champagne or rice vinegar |
| 1 | pn | Sugar |
| 1 | Scallions, roughly chopped (up to 2) | |
| 1/4 | c | Extra virgin olive oil |
| 4 | c | Iced cold water, approximately |
| Salt and freshly ground white pepper -garnish— | ||
| Seeded finely diced cucumber | ||
| Chives | ||
| Finely diced seeded red bell pepper |
INSTRUCTIONS
Soak the slices of bread in cold water. When tender, squeeze the bread to express the water. In a food processor puree until smooth the almonds, pepper, cucumbers, vinegar, sugar, scallions and olive oil. Slowly add the ice water until you reach the consistency you like; season to taste with salt and pepper. Chill, covered, until serving time; garnish with cucumber, chives and bell pepper. Yield: about 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW # MF6698 Posted to MC-Recipe Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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