Green Gazpacho
This week, the market bag includes the perfect ingredients to create a refreshing, vibrant green gazpacho. An ideal dish for any warm summer's day.
Green Bell Peppers
Basil
Cucumber
Onions
Serves | 4 people
INGREDIENTS
- 2 large green bell peppers, seeded and roughly chopped
- 2 large cucumbers, peeled and roughly chopped
- 2 sticks of celery, roughly chopped
- 1 medium white onion, roughly chopped
- ¼ cup fresh basil leaves
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 clove garlic, minced
- 1/4 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- 2 cups cold water
- Salt and pepper to taste
- ½ piece jalapeño, optional for a little heat
- 1 medium avocado, optional for extra creaminess
- Optional garnishes: diced cucumber, chopped basil, croutons, toasted almonds or a drizzle of olive oil
directions
1. Prepare the Vegetables:
- Seed and roughly chop the green bell peppers and celery.
- Peel and roughly chop the cucumbers.
- Roughly chop the white onion.
- Mince the garlic.
2. Blend the Soup:
- In a blender or food processor, combine the vegetables, herbs and optional avocado, and jalapeño.
- Add the white wine vinegar and blend until smooth.
3. Add Liquid Ingredients:
- While the blender is running, slowly add the extra virgin olive oil to emulsify the mixture.
- Add cold water and continue blending until the soup reaches your desired consistency.
4. Season and Chill:
- Taste and season the gazpacho with salt and pepper to your liking.
- Transfer the soup to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to let the flavors meld and the soup chill thoroughly.
5. Serve:
- Stir the gazpacho well before serving.
- Pour the chilled soup into bowls.
- Garnish with diced cucumber, chopped basil, croutons, toasted almonds or a drizzle of olive oil, if desired.
Bon appetite.
Forough & Le Bon Nosh Team