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Garlic Gazpacho

5 gallons Batch Size
100 Portion per Batch
Unit Ingredients
5 gallons  milk
5 bulbs  garlic, peeled
20 sprigs thyme
 1/2 loaf  toasted white bread,small diced
1 quart  blanched unsalted almonds
to taste  salt
to taste  freshly ground white pepper
5 each cucumber, seeded and diced, for garnish
 1/4 cup extra-virgin olive oil

In a large pot over medium heat, heat the milk, garlic and thyme, and bring to a simmer.  Remove from the heat and discard the thyme. Transfer to a blender and add the toast pieces, almonds, salt and pepper. Blend the mixture on low speed until the almonds appear to be finely chopped, and then on high speed until smooth. Transfer to a large bowl, cover and refrigerate for at least 2 hours and up to 2 days. Meanwhile, in a small bowl, combine the cucumber and oil. Set aside. To serve, pour the chilled mixture into individual bowls and top with the cucumber.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


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