Green gazpacho

Green gazpacho

By
From
Good Better Green
Serves
4

Gazpacho always reminds me of the disappointed look on my dad’s face the first time he had this traditional Spanish soup. He loves all things tomato, but did not expect something cold... Since then we have all grown to love cold soups during the hot summer months. They are wonderful for entertaining, as they can be prepared in advance. If you have more ripe avocados than you need here, dice them, toss with lime juice and scatter over the soup before adding the ice cubes. Another option is to serve it with chopped chives or dill and a dollop of sour cream.

Ingredients

Quantity Ingredient
2 large cucumbers, peeled and roughly chopped
2 celery stalks, chopped
1 large green apple, chopped
2 spring onions, cut into quarters
1-2 limes, juiced
2 small avocados, peeled and cubed
1 tablespoon worcestershire sauce, to taste
squeeze lemon, juiced
sea salt
freshly ground black pepper

For the ice cubes

Quantity Ingredient
1 cucumber
1 lime, juiced
edible ­flowers, such as borage, or small mint leaves
sea salt
black pepper

Method

  1. Start preparing this recipe the day before you intend to serve this soup. For the ice cubes, juice the cucumber (or blend and strain through a nut milk bag or several layers of muslin), then stir in the lime juice and season generously with salt and pepper. Fill each cavity of the ice tray with the cucumber juice, then place a small edible flower or mint leaf in each. Freeze overnight. The dark green bits will sink to the bottom, creating a beautiful colour contrast when the cubes start to melt in each bowl of soup.
  2. The next day, juice the cucumbers, celery, apple and spring onions. Alternatively, you could use a powerful blender and strain the pulp through a few layers of muslin or a nut milk bag.
  3. Transfer to a clean blender, add the lime juice and avocados and blend until smooth. Add the Worcestershire sauce with Tabasco, lemon juice, salt and pepper to taste.
  4. Serve on a hot day with a few cucumber ice cubes added to each serving.
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