CUCUMBER ALMOND GAZPACHO ENJOY DAN:

                   CUCUMBER ALMOND GAZPACHO by CHEF DAN:

Serves 4

INGREDIENTS:

 2 English cucumbers

1 bell pepper, divided

1-1/2-cup almond milk

5 teaspoon olive oil, plus more for garnish

Pinch of chili powder

1 garlic clove

1/2-teaspoon EACH marjoram and salt.

1/2-cup toasted slivered almonds

1 tablespoon fresh snipped chives for garnish

2 teaspoon cider vinegar

DIRECTIONS:

1.   Dice enough unpeeled cucumber to equal 1/2-cup and combine with 1/2-bell pepper.

2.   Set aside and refrigerate for at least 2 hours or overnight.

3.   Peel the remaining cucumbers and cut into chunks.

4.   Working in two batches, puree the peeled cucumber, the remaining bell pepper, and next 5 ingredients, and 6 tablespoons slivered almonds.

5.   Add to a blender and blend until smooth. Transfer to a bowl and refrigerate for at least 2 hours or overnight.

6.   To serve, garnish with reaming slivered almonds, and reserved vegetables.

7.   Drizzle with splash of olive oil and fresh snipped chives.

THE FRUGUAL CHEF:                 EAT LIVE- SLOW THE FORK DOWN