Cauliflower White Gazpacho

• 1 head cauliflower, medium sized, cut into 1-inch florets
• 4 slices white bread, crusts removed
• 1/2 cup pine nuts (3 ounces)
• 4 garlic cloves, coarsely chopped
• 1/4 cup sherry wine vinegar
• 2 shallots, large, coarsely chopped
• 2 1/2 cups blanched slivered almonds (2 cups for the soup, set aside 1/2 cup for garnish)
• 1 seedless cucumber, medium sized, peeled and coarsely chopped
• 1/2 cup seedless cucumber, finely diced
• 2/3 cup extra virgin olive oil
• kosher salt

1. In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. Drain, rinse under cold water until cool and drain well.
2. In a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. Add 1/3 cup olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Pour into a container suitable for chilling and repeat with the second half of ingredients. Season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
3. Preheat the oven to 350u0b0. Spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.

cauliflower, white bread, pine nuts, garlic, sherry wine vinegar, shallots, blanched slivered almonds, cucumber, seedless cucumber, extra virgin olive oil, kosher salt

Taken from www.food.com/recipe/cauliflower-white-gazpacho-461211 (may not work)