Minted White Gazpacho

• 2 slices white sandwich bread, crusts removed, soaked in cold water
• 4 large cucumbers (about 3 lbs.), peeled and seeded, divided
• 13 cup fresh mint leaves, plus sprigs for garnish
• 2 Tbs. olive oil
• 2 Tbs. sherry vinegar
• 2 cloves garlic, chopped (about 2 tsp.)
• 1/2 tsp. hot pepper sauce
• 2 Tbs. snipped fresh chives, for garnish

1. Drain bread in colander, lightly press out excess water, and place in blender.
2. Coarsely chop 3 cucumbers, and add to blender.
3. Add mint, oil, vinegar, garlic and hot pepper sauce.
4. Process mixture until thick and smooth.
5. Cut remaining cucumber into 1/2-inch dice and stir into soup; season with salt.
6. Refrigerate 1 to 2 hours.
7. Taste, and adjust seasonings as necessary.
8. Pour soup into bowls, garnish with chives and mint sprigs, and serve.

white sandwich bread, cucumbers, mint, olive oil, sherry vinegar, garlic, hot pepper sauce, fresh chives

Taken from www.vegetariantimes.com/recipe/minted-white-gazpacho/ (may not work)