Cucumber gazpacho

Serves 8

  1. 4 English cucumbers, peeled and seeded
  2. 1 cup ice water
  3. 1 clove garlic
  4. 1/2 cup white wine vinegar
  5. 2tb lemon juice
  6. 2tsp salt
  7. 1/2tsp cayenne
  8. 1/4tsp pepper
  9. 1-1/3 cup olive oil
  10. 1/2 cup piquillo peppers
  11. 2tb basil
  12. 2tsp red wine vinegar
  13. 1 cup croutons
  • Puree 1-8 with 1-1/4 cup oil and chill for 1 hour.
  • Meanwhile, mix 2tb oil with 10-12 and rest at least 30 minutes.
  • Serve soup cold with pepper mixture, croutons and remaining oil.
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