Green gazpacho

Name: Green gazpacho
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 fresh green chilli (or less if you don’t want it too hot); 250 g ice cubes; 1 tsp sugar; 25 g basil leaves; 4 tbsp sherry vinegar; 225 ml olive oil; white pepper; 2 celery sticks (including the leaves); 2 thick slices sourdough bread (150 g in total); 3 slices stale white bread (120 g in total), crusts removed; 2 tsp salt; 10 g parsley; 150 g walnuts, lightly toasted; 200 g baby spinach; 40 g Greek yoghurt; 4 tbsp olive oil; about 450 ml water; 6 mini cucumbers (350 g in total), peeled; 2 small green peppers, deseeded; 4 garlic cloves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

There are a million recipes around for gazpacho, which is by far my favourite cold soup. This one, a green variation, is loosely based on tarator, a cold yoghurt and cucumber soup from the Balkans. A proper free-standing blender works best here but a hand-held stick blender could also be used.

Ingredients

2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers

Europe
Spain
Mediterranean
Soup
Vegetarian

Method

Start with the croutons. Preheat the oven to 190°C/Gas Mark 5. Cut the bread into 2cm cubes and toss them with the oil and a bit of salt. Spread on a baking sheet and bake for about