sherry was absolutely the right choice for this

These are five ingredients I have not previously thought to combine together.  In a soup.  A cold soup.  White Gazpacho to be exact. 

I didn't show it above, but there is also one leftover hamburger bun in this.  Being as I had no white sandwich bread on hand.  The recipe calls for sherry vinegar.  Again, I had none, so flipped a coin to decide between red wine vinegar and regular sherry.  Sherry won out.   

The almonds were not blanched because I couldn't see what difference it would make.  Maybe slivered almonds are already blanched?

And of course, I used the immersion blender instead of the regular blender. 

Two minutes of blending and you have a cool, delicious, smooth, appetizer, snack, or lunch.  The sherry was absolutely the right choice for this.  Even with just 2 teaspoons it adds a distinct flavor in combination with the garlic.  I did not remove the seeds from the cucumber either by the way. 

These zinnias have absolutely nothing to do with white gazpacho.  But they are pretty.  So I am bringing them for show and tell.  

Comments

[Sharon Walworth]

Well that looks great. And since you seem to have taken a rather "left-handed" approach to the recipe, I'm renaming it "gauche gazpacho" for my own recipe collection!!! Definitely plan to try.

[Barbara Tarbox]

OR BLANCO GUACHE PACHO, care to add to the fun😳

[Barbara Tarbox]

Meant that to be:
Blanco gouache pacho😁

[Carol]

Sharon and Barb: wish I would have thought of that. I was too busy thinking about eating it!

[jeanette sclar]

As you guessed those slivered almonds are already blanched...how do I know this? One Halloween I felt the need to make Martha Stewart's finger cookies. They are cookies shaped like fingers with whole almonds died very red for the fingernails. I needed "blanched" whole almonds for the nails - almonds with the brown skin removed. Could I find them anywhere? No! So, I peeled the brown skins off with a vegetable peeler, which is exactly as tedious as it sounds. The cookies were a big hit ( I like to serve them in a chafing dish, just letting my guests lift the lid for a surprise :-) Later, I learned that you can blanch whole almonds by putting them into boiling water for a minute or two, just like peeling a peach. The brown skins ski right off! I live and learn. Sigh.