Green gazpacho

Name: Green gazpacho
Cuisine: Spanish
Ingredients: 1 green bell pepper, halved and deseeded; 1 tbsp vinegar (white wine, cider or sherry vinegar all work well); 1 fresh green chilli, deseeded and finely chopped, to garnish (leave the seeds in if you want it spicy); 4–5 tbsp olive oil; 1 fat slice of stale white bread or sourdough, roughly chopped; extra cucumber, finely chopped, to garnish; ice cubes; sea salt and freshly ground black pepper; 1 small bunch of coriander, leaves and stems; 1 spring onion or shallot, roughly chopped; 1 small bunch of flat-leaf parsley, leaves and stems; 1 garlic clove, peeled; ¼ cucumber, roughly chopped; 1 green tomato, roughly chopped

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

Gazpacho is the perfect refresher on a hot summer’s day or evening. Given how many greens are in this version I like to think of it as a savoury form of Berocca: just the shot of natural vitamins you need when you’re flagging from the heat...

Ingredients

1 green bell pepper, halved and deseeded
¼ cucumber, roughly chopped
4–5 tbsp olive oil

Europe
Spain
Canary Islands
Main course
Soup
Mediterranean
Vegan
Summer

Method

Place all the ingredients (except the salt and pepper, garnish and ice cubes) in a blender or food processor and blitz until smooth. I like to keep some texture to it but some prefer a very smooth gazpacho, in which case pass it through a sieve. Season to taste. Bear in mind that this soup is eaten very cold (with ice cubes) so the flavour will be slightly muted by refrigeration. In other words