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White gazpacho with pine nuts

Time 25 minutes
Yields Serves 4
White gazpacho with pine nuts
1

Soak the bread crumbs in water to cover until softened.

2

Grind the pine nuts and garlic in a food processor. Squeeze out the bread and add to the pine nuts with the eggs. Process until smooth.

3

With the motor running, slowly add the olive oil. Then add the vinegar, salt and 1 cup of cold water. Pour the mixture into a bowl or pitcher and add additional cold water as desired, up to 1 cup. This makes 4 to 5 cups gazpacho.

4

Chill the gazpacho. Add a little chopped pear or apple to each serving.

The raw eggs in this recipe give the gazpacho a silky texture. Although many recipes, such as this gazpacho, call for raw eggs, the U.S. Department of Agriculture recommends that diners -- especially children, seniors, pregnant women and those with compromised immune systems -- avoid eating them.

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