Gazpacho, White Serves 4

Cut 3 cucumbers, 3 zucchini and 3 scallions into large pieces. Finely dice the rest and set aside. Blend large pieces w half the onion and all the garlic. Add the bread, slivered almonds, juice and salt. Scrape mix into large bowl and stir in remaining vegetables and lemon. Refrigerate until cold. Divide among 4 bowls and garnish w lemon zest, mint and almonds.

Cucumber 4 peeled
Zucchini 4 peeled
Onions, Green 4
Onion 1 chopped
Garlic 2 chopped
Bread 1.5 c, stale, cubed, crustless
Nuts, Almonds, slivered 2 T
Lemon Juice, Fresh 3 T
Salt, Kosher 1 tsp
Lemon, Preserved 0.5 1/4″ cubes
Lemon Zest 2 tsp
Mint 4 tsp fresh chopped
Nuts, Almonds, sliced 4 tsp