White gazpachoby Ally Richards
|Preperation time: 10 mins
Cooking time: 30 mins
|2 tbsp olive oil;
600ml vegetable stock;
1 onion, finely chopped;
2 cloves garlic, crushed;
1 bay leaf;
1 cucumber, peeled and chopped;
50g groung almonds;
6 tbps natural yogurt;
cucumber slices and ice cubes to serve.
|In a pan heat the oil and cook the onion, garlic
and bay leaf for 10 minutes until the onion is soft but not
Add the cucumber and stock and bring to the boil. Cover and simmer for 10 minutes. Remove from the heat and leave to cool. Remove and discard the bay leaf.
Transfer to a food processor and blend until smooth. Stir in the almonds and yogurt and season.
Pour into a large bowl, cover and chill overnight. Serve with the sliced cucumber and icecubes.
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