This Green Gazpacho recipe is from Ottolenghi's book, Plenty. As he states in the book, there are a million recipes for gazpacho, which he says is his favorite cold soup. This one, a green variation is loosely based on tarator, a cold yogurt and cucumber soup from the Balkans. A freestanding blender works best but a stick blender could also be used to bring the ingredients together.
As you can see from the instructions, this is the easiest of soups to make. There may be many ingredients but they are straightforward and require very little preparation. It is certainly worth the effort. A delicious soup and perfect on a hot summer's day.
Ingredients
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2 stalks celery, with leaves
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2 small green peppers, seeded
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6 mini cucumbers, peeled
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3 slices stale white bread, crusts removed
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1 small green chile, or to taste
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4 cloves garlic
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1 teaspoon sugar
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5 1/4 ounces (about 150 grams) lightly toasted walnuts
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7 ounces (about 200 grams) baby spinach
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1 ounce (about 25 grams) fresh basil leaves
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1/3 ounce (about 10 grams) fresh parsley
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1/4 cup (about 60 milliliters) sherry vinegar
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1/2 cup (118 milliliters) olive oil
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1 1/3 ounces (about 40 grams) Greek yogurt
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2 cups (about 450 milliliters) water
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8 3/4 ounces (about 250 grams) ice cubes
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2 teaspoons salt
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1 dash freshly ground white pepper
For the Croutons:
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1 dash salt
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1/2 cup (about 118 milliliters) olive oil
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2 thick slices sourdough bread (about 5 1/4 ounces)
Steps to Make It
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Gather the ingredients.
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Preheat the oven to 375 F / 190 C / Gas 5 and grab a baking sheet.
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Cut the bread into 1-inch (2-centimeter) cubes and toss with the oil and a bit of salt. Spread on pan and bake for about 10 minutes, or until the croutons turn golden and crisp. Remove from the oven and allow to cool down.
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Give the celery, peppers, cucumbers, bread, chili, and garlic a rough chop.
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Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt, and some white pepper.
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Blitz the soup until smooth. Add more water, if needed, to get preferred consistency. Taste the soup and adjust the seasoning.
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Add the remaining ice and pulse once or twice, just to crush it a little.
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Serve at once, with the croutons.
Nutrition Facts (per serving) | |
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582 | Calories |
52g | Fat |
25g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 582 |
% Daily Value* | |
Total Fat 52g | 67% |
Saturated Fat 7g | 33% |
Cholesterol 0mg | 0% |
Sodium 1002mg | 44% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 9g | |
Vitamin C 46mg | 231% |
Calcium 122mg | 9% |
Iron 4mg | 20% |
Potassium 555mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |