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green gazpacho with edible flowers

www.foodnetwork.com
Your Recipes

Cook Time: 20 minutes

Total: 1 hours, 20 minutes

Servings: 5

Ingredients

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Instructions

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Step 1

Puree the cucumber, grapes, bell pepper, scallions, garlic, bread, almonds, 1/4 cup water, the olive oil, vinegar and 1 teaspoon salt in a blender on high speed until very smooth, at least 1 minute. Transfer to a bowl; refrigerate 1 hour.

Step 2

Thin the gazpacho with 1 to 2 tablespoons cold water, if needed, and season with salt. Divide the gazpacho among small bowls and drizzle with olive oil. Top with edible flowers.