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White Gazpacho Recipe
Ice soup, with soft and slightly sweet and at the same time, with a creamy taste.
Instructions
  1. Leeks: we will use only the white part of it, because we cook white gazpacho, not green. Cucumber clean and dry the almonds in the oven, we need to remove the husk from it, because it is bitter, and again, we need a white color in the end.
    Leeks: we will use only the white part of it, because we cook white gazpacho, not green.
Cucumber clean and dry the almonds in the oven, we need to remove the husk from it, because it is bitter, and again, we need a white color in the end.
  2. Leeks cut finely, fry lightly over low heat in oil and leave to cool. Almonds, too, finely cut. Put all the sliced ingredients in a blender, add sour cream, lemon juice, salt, a little olive oil and whisk well, for about a minute at a low speed.
    Leeks cut  finely, fry lightly over low heat in oil and leave to cool.
Almonds, too, finely cut.
Put all the sliced ingredients in a blender, add sour cream, lemon juice, salt, a little olive oil and whisk well, for about a minute at a low speed.
  3. Get a homogeneous mass, which is discarded on a sieve and wipe. In the sieve will remain a major part of the ingredients that we do not need.
    Get a homogeneous mass, which is discarded on a sieve and wipe. In the sieve will remain a major part of the ingredients that we do not need.
  4. Soup should be served super cold, then it is the tastiest.
    Soup should be served super cold, then it is the tastiest.

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