Green Gazpacho

Name: Green Gazpacho
Yield: Makes 10 to 12 Mini Soups
Ingredients: ½ cup finely diced white bread (crusts removed); 1 clove garlic, crushed; Salt; ¼ cup moderately packed fresh cilantro leaves; ½ cup sliced green onion, white and pale green portions; 1 jalapeño chile, cored, seeded, and chopped; ½ cup water; 3 tablespoons sherry vinegar; ¼ cup plus 1 tablespoon olive oil; 2 large cucumbers, peeled, seeded, and chopped

Preparation info

Makes
10 to 12
Mini Soups

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

Care for a little game of Red Light Green Light? Although the word “gazpacho” usually brings to mind the red tomato-based recipe, the chilled soup comes in many forms. I love the fresh bright flavor that cucumber brings to this green version, enhanced with green onion, cilantro, and a bit of zip from jalapeño.

Ingredients

2 large cucumbers, peeled, seeded, and chopped
¼ cup plus 1 tablespoon olive oil

Starter
Dinner
Soup
Vegan

Method

Combine the cucumbers with ¼ cup of the olive oil and the vinegar in a blender and process to finely chop, scraping down the sides as needed. Add the water, green onion, cilantro, jalapeño, garlic, and a good pinch of salt and purée until very smooth. Transfer to a bowl and refrigerate for at least 1 h