Chef and cookbook author Robin Asbell showed Elizabeth how to make a refreshing and delicious gazpacho.
(reprinted from Big Vegan, No Meat, No Dairy All Delicious, published by Chronicle Books)
3 inches white baguette, crusts removed
1 clove garlic, peeled
1/2 cup sliced almonds
1 tablespoon sherry vinegar
1/2 teaspoon salt
1 cup ice water
1/4 cup extra virgin olive oil
2 cups green grape, halved
1 cup diced cucumbers
In a food processor, put the baguette, garlic, almonds, sherry vinegar and salt. Process, adding ice water gradually to make a smooth puree. Drizzle in the olive oil with the machine running. Transfer the puree to a medium bowl or tureen, then stir in grapes and cucumber. Chill until serving.