White Gazpacho - cooking recipe

Ingredients

6 slices white bread
2 tbsp sherry vinegar
1 1/2 cups ground almonds
2 tbsp coarsely chopped fresh chervil
1 medium cucumber, peeled, seeded and finely chopped
1 tsp salt
1 1/4 cups light cream
1 1/2 tbsp extra-virgin olive oil

Preparation

Discard crusts from bread. Combine bread in large glass bowl with vinegar and 3 cups water; let stand 15 mins. Whisk in ground almonds and half the chervil.
Meanwhile, place cucumber in a colander. Sprinkle with salt; let stand 15 mins. Rinse cucumber under cold water; drain on paper towels.
Blend or process bread mixture and cream, in batches, until smooth. Return soup mixture to same bowl; stir in cucumber.
Season soup to taste. Divide soup among serving bowls. Drizzle with oil and sprinkle with remaining chervil.