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CHRISTIE612
Gazpacho blanco
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Ingredients
Directions
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Put the bread and the saffron in a bowl, pour 100 ml of water and let rest for 5 minutes.
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Grind the almonds in a food processor and add the soaked bread and garlic. Turn for 1 minute and then add the oil while turning.
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Slowly add 500 ml of ice cold water while the machine is running. Season the soup with salt, white pepper and vinegar. Put the soup covered in the refrigerator for at least 2 hours.
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Serve the gazpacho blanks, drizzle with a few drops of olive oil and sprinkle with the almond shavings.
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Nutrition
500Calories
Sodium0% DV0.2g
Fat66% DV43g
Protein24% DV12g
Carbs5% DV14g
Fiber16% DV4g
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