Green Gazpacho

Name: Green Gazpacho
Cuisine: Spanish
Ingredients: 50 ml (1¾ fl oz) white wine vinegar; 1 telegraph (long) cucumber, peeled and roughly chopped; 1 long green chilli, roughly chopped; 2 green tomatoes, roughly chopped; extra virgin olive oil, for drizzling; 4 confit garlic cloves; ¼ bunch (20 g/¾ oz) basil, leaves picked; ¼ bunch (20 g/¾ oz) dill, leaves picked; 4 sprigs (20 g/¾ oz) flat-leaf (Italian) parsley, leaves picked; ½ bunch (20 g/¾ oz) mint, leaves picked; 50 ml (1¾ fl oz) extra virgin olive oil; 2 eschalots (French shallots), roughly chopped; 2 eschalots (French shallots), roughly chopped

Preparation info

Serves
6
/ each gazpacho makes 300 ml .

Difficulty
Medium

Appears in

Bentley

By Brent Savage

Published 2010

About

Ingredients

¼ bunch (20 g/¾ oz) basil, leaves picked
¼

Europe
Spain
Side dish
Starter
Vegan
Gluten-free

Method

Blanch all the herbs together in boiling water 1 minute, then drain and refresh in iced water. Drain and transfer to an upright blender. Add the oil and blend until very smooth. Add the eschalot, tomato, chilli and cucumber, one by one, blending after each addition until smooth. Add 100 ml (