We have learned so much about good food over the years from Guy’s sister Christine, one of the best cooks we know. This jade-green gazpacho exemplifies her style of cooking: healthy, beautiful, surprising, satisfying. She likes to garnish it with a swirl of plain yogurt, but we love the added crunch that comes from the fried nuts.
by Kate Winslow and Guy Ambrosino
Combine the scallions, bell pepper, cucumber, jalapeño, garlic, water, 1/2 teaspoon cumin and 1/2 teaspoon salt in a blender. Pulse until the ingredients are almost smooth.
Add the spinach, cilantro, 2 tablespoons olive oil and the vinegar. Blend until the mixture is very smooth, adding a drop or two of water if necessary to thin the soup. Taste and adjust the seasonings.
Refrigerate until very cold.
Heat the remaining 2 tablespoons olive oil in a small skillet over moderate heat. Add the almonds and the remaining 1/4 teaspoon cumin and fry, stirring frequently, until almonds are golden brown and nutty smelling, 3 to 5 minutes. Using a slotted spoon, transfer the nuts to a paper towel–lined plate to cool; season with salt.
Serve the gazpacho garnished with some of the fried almonds.
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Recipe reprinted from Onions, Etcetera by Kate Winslow and Guy Ambrosino. Copyright 2017, Burgess Lea Press, an imprint of The Quarto Group.
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