White gazpacho with pine nuts

Time 25 minutes
Yields Serves 4
White gazpacho with pine nuts

Soak the bread crumbs in water to cover until softened.


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.


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.


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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