1 to 2cupsof extra liquidlight fruit juice or vegetable broth
Sour creamolive oil, tomatoes, green onion and basil leaves for garnish
In a small bowl mix the water with the fresh bread, and leave to soak for 10 minutes.
Add the bread and water, diced California pears, lemon juice, ground almonds, garlic and salt to a blender. Puree until smooth, scraping down the sides. If the mixture is to thick, add 1/2 cup of extra liquid.
Add the oil and vinegar, and blend to a creamy texture. Mix in another 1/2 cup of extra liquid. Chill the gazpacho in the refrigerator for about 2 hours.
Once chilled, stir in 1/2 to 1 cup of extra liquid the pear gazpacho is too thick.