| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Cold-ss, Soup-ss |
4 |
Servings |
INGREDIENTS
| 3 |
|
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 |
T |
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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