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Appetizers, Soups, Vegetarian

White gazpacho with pine nuts

White gazpacho with pine nuts
Glenn Koenig / Los Angeles Times

Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And just in time: My gazpacho garden is about to ... Read more

Total time: 25 minutes, plus chilling time | Serves 4
  • 1 1/2 cups packed fresh bread crumbs (1/4 pound)
  • 2 cups cold water (or as desired), plus extra for soaking the bread crumbs, divided
  • 3/4 cup pine nuts
  • 2 cloves garlic
  • 2 eggs
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 2 tablespoons peeled and chopped pear or apple, for garnish

Step 1Soak the bread crumbs in water to cover until softened.

Step 2Grind the pine nuts and garlic in a food processor. Squeeze out the bread and add to the pine nuts with the eggs. Process until smooth.

Step 3With the motor running, slowly add the olive oil. Then add the vinegar, salt and 1 cup of cold water. Pour the mixture into a bowl or pitcher and add additional cold water as desired, up to 1 cup. This makes 4 to 5 cups gazpacho.

Step 4Chill the gazpacho. Add a little chopped pear or apple to each serving.

Note: The raw eggs in this recipe give the gazpacho a silky texture. Although many recipes, such as this gazpacho, call for raw eggs, the U.S. Department of Agriculture recommends that diners -- especially children, seniors, pregnant women and those with compromised immune systems -- avoid eating them.


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