I adore gazpacho. And I do mean adore. I could eat it daily. It's such a delicious way to get all your veggies in one serving! This cool, summer soup is not only jam-packed with all the vitamins and antioxidants to keep you healthy and strong, but it's super low cal too.
I like to vary up my gazpacho recipes. Years ago, a gourmet and specialty food shop called Hay Day (which sadly no longer exists) had this amazing green gazpacho soup. I had it once and was hooked. I was determined to create my own. After tweaking the recipe a couple of times I had what I thought was a perfect green gazpacho. Because I can't leave well enough alone and because I am always tinkering in my kitchen, I am sure I will come up with more variations!
As with all my recipes, I suggest you taste as you go along to tweak things to your liking.
Ingredients:
3 cucumbers, cut into chunks, skin left on
6 scallions, trimmed, cut into medium sized pieces
1 large yellow pepper, cut into chunks
1 small green pepper, cut into chunks
1/8 cup of Greek yogurt
1/4 cup of apple cider vinegar
1/8 cup of good olive oil
The juice from 1 lemon
2 garlic cloves, crushed
1/4 cup of parsley
1/4 cup of cilantro
1 good dash of crushed red pepper (about 1 tsp)
Salt and pepper to taste
In a food processor or blender, place the cucumber, the yogurt, olive oil and vinegar and blend until all is pureed. Next add the scallions, peppers, garlic, lemon juice, parsley, cilantro and crushed red pepper. Puree until almost smooth. Add salt and pepper to taste. Refrigerate for a couple of hours before serving. Soup is best when served the following day so if you plan to serve this to company, it's a perfect recipe to prepare in advance.
Serve with a good crusty French or Italian bread, olive oil for dipping, and perhaps a nice wedge of Manchego cheese. This pairs nicely with a nice Fume or Sauvignon Blanc or Sancere. Serve this as a first course or make a meal of it!
Bon Appetit!
XOXO,
I like to vary up my gazpacho recipes. Years ago, a gourmet and specialty food shop called Hay Day (which sadly no longer exists) had this amazing green gazpacho soup. I had it once and was hooked. I was determined to create my own. After tweaking the recipe a couple of times I had what I thought was a perfect green gazpacho. Because I can't leave well enough alone and because I am always tinkering in my kitchen, I am sure I will come up with more variations!
As with all my recipes, I suggest you taste as you go along to tweak things to your liking.
Ingredients:
3 cucumbers, cut into chunks, skin left on
6 scallions, trimmed, cut into medium sized pieces
1 large yellow pepper, cut into chunks
1 small green pepper, cut into chunks
1/8 cup of Greek yogurt
1/4 cup of apple cider vinegar
1/8 cup of good olive oil
The juice from 1 lemon
2 garlic cloves, crushed
1/4 cup of parsley
1/4 cup of cilantro
1 good dash of crushed red pepper (about 1 tsp)
Salt and pepper to taste
In a food processor or blender, place the cucumber, the yogurt, olive oil and vinegar and blend until all is pureed. Next add the scallions, peppers, garlic, lemon juice, parsley, cilantro and crushed red pepper. Puree until almost smooth. Add salt and pepper to taste. Refrigerate for a couple of hours before serving. Soup is best when served the following day so if you plan to serve this to company, it's a perfect recipe to prepare in advance.
Serve with a good crusty French or Italian bread, olive oil for dipping, and perhaps a nice wedge of Manchego cheese. This pairs nicely with a nice Fume or Sauvignon Blanc or Sancere. Serve this as a first course or make a meal of it!
Bon Appetit!
XOXO,
Jessica