White Gazpacho With Preserved Lemon

• 4 medium cucumbers, peeled and seeded
• 4 small zucchini, peeled
• 4 scallions
• 1 small onion, peeled and finely chopped
• 2 cloves garlic, peeled and chopped
• 1 1/2 cups stale, crustless white bread, cut into 1-inch cubes
• 2 tablespoons blanched slivered almonds
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 preserved lemon (see recipe), cut into 1/8-inch cubes
• 2 teaspoons grated lemon zest
• 4 teaspoons chopped fresh mint
• 4 teaspoons sliced almonds

1. Cut 3 of the cucumbers, 3 of the zucchini and 3 of the scallions into large pieces.
2. Finely dice the remaining cucumber and zucchini and thinly slice the remaining scallion; set aside.
3. Place the large pieces of cucumber, zucchini and scallion in a blender with half the onion and all the garlic.
4. Blend until smooth, stopping to scrape the sides of the jar.
5. Add the bread, slivered almonds, lemon juice and salt and blend until smooth.
6. Scrape the mixture into a large bowl and stir in the remaining cucumber, zucchini, scallion and onion and the preserved lemon.
7. Refrigerate until cold.
8. Divide the soup among 4 bowls and garnish with the lemon zest, mint and almonds.
9. Serve.

cucumbers, zucchini, scallions, onion, garlic, stale, blanched slivered almonds, lemon juice, kosher salt, lemon, lemon zest, fresh mint, almonds

Taken from cooking.nytimes.com/recipes/7193 (may not work)