White Gazpacho

• 6 slices white bread
• 2 tbsp sherry vinegar
• 1 1/2 cups ground almonds
• 2 tbsp coarsely chopped fresh chervil
• 1 medium cucumber, peeled, seeded and finely chopped
• 1 tsp salt
• 1 1/4 cups light cream
• 1 1/2 tbsp extra-virgin olive oil

1. Discard crusts from bread. Combine bread in large glass bowl with vinegar and 3 cups water; let stand 15 mins. Whisk in ground almonds and half the chervil.
2. Meanwhile, place cucumber in a colander. Sprinkle with salt; let stand 15 mins. Rinse cucumber under cold water; drain on paper towels.
3. Blend or process bread mixture and cream, in batches, until smooth. Return soup mixture to same bowl; stir in cucumber.
4. Season soup to taste. Divide soup among serving bowls. Drizzle with oil and sprinkle with remaining chervil.

white bread, sherry vinegar, ground almonds, chervil, cucumber, salt, light cream, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37288 (may not work)