Green Gazpacho

Green Gazpacho is celebrating its second anniversary on the blog, an oldie and yet such a goodie! 💚💚💚


Mallorca is being so kind to us with gorgeous weather and we are having a wonderfully relaxing time. I can just about muster the energy to languidly chop up a few ingredients and wield my trusty hand held blender to whip up this not quite traditional but oh-so-delicious gazpacho, chill it overnight and serve it in an ice cold glass. Barely… but I do, because it’s just too good! Perfect as a light lunch, especially in this heat, or as a starter for your dinner(party), it’s an absolute staple of mine and should definitely be in your repertoire as well.


Whether you’re on holiday or not, I’m hoping everyone is having a Happy Tuesday! (It is Tuesday, right? 😉)

xoxo Donata



Ingredients


Serves 4- 6


1 large cucumber, peeled and cut into large chunks


1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks


2 cloves garlic


1/2 cup onion (about 1 onion), peeled, halved and cut into chunks


2 Granny Smith apples, peeled, cored and cut into chunks


1 1/2 cups (30g) loosely packed cilantro (substitute parsley if you don’t like cilantro!)


1/2 cup (20g) chives


3 tbsp sherry vinegar


2 tsp coarse sea salt


1/3 cup (80ml) extra virgin olive oil


2 tbsp fresh lemon juice


Freshly ground pepper to taste



Preparation



Combine cucumber, pepper, garlic, onion, apple, cilantro and chives in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.


With the motor running, add the vinegar, salt and lemon juice. Slowly drizzle in the olive oil. The mixture will emulsify. If it still seems watery, drizzle in more olive oil until texture is creamy.


Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.


Before serving, adjust the seasonings with salt, pepper and vinegar. If soup is very thick, stir in a few tablespoons of ice water.

Serve in chilled glasses with a few drops of olive oil if desired.

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