June 24, 2010
White gazpacho with pine nuts
Total time: 25 minutes, plus chilling time
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.
11/2 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
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
1. Soak the bread crumbs in water to cover until softened.
2. Grind 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.
3. With 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.
4. Chill the gazpacho. Add a little chopped pear or apple to each serving.
Each of 4 servings: 530 calories; 9 grams protein; 20 grams carbohydrates; 2 grams fiber; 48 grams fat; 6 grams saturated fat; 106 mg. cholesterol; 3 grams sugar; 811 mg. sodium.
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