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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