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

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

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

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Green gazpacho

Ingredients

Method

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