Spicy green gazpacho

Spicy green gazpacho

By
From
Moorish
Serves
6
Photographer
Mark Roper

An unusual all-green version of the popular Spanish soup, which uses coriander to add a citrussy zing. The key thing with gazpacho is that it must be served very well chilled. What you absolutely don’t want is the style of gazpacho that is so often served up in restaurants: a thin watery vegetable juice dotted with semi-melted bits of floating ice. Gazpacho is at its most refreshing and best when it is thick and creamy and cold, cold, cold.

Ingredients

Quantity Ingredient
2 thick slices stale white bread, cubed
garlic, roughly chopped
1 teaspoon sea salt
2 large green peppers, seeded and roughly chopped
2 green tomatoes, skinned, seeded and roughly chopped
1 soft-leaved lettuce, like a butter lettuce
3 spring onions
1 cup coriander, roots removed
5 tablespoons extra virgin olive oil
4 tablespoons sherry vinegar
1/4 teaspoon cayenne pepper
500ml icy-cold water
1/2 lemon, juiced
finely diced cucumber or pomegranate seeds, (optional)
extra virgin olive oil

Method

  1. Soak the bread briefly in a little water, then squeeze lightly. Put the bread into a food processor with the garlic and salt and pulse until well mixed. Add the green peppers and blitz everything to as smooth a purée as you can. Then, with the motor running, add the tomatoes, followed by the lettuce, spring onions and coriander, making sure that everything is well and truly incorporated. Finally, mix in the olive oil, vinegar and cayenne pepper. Pour the soup base into a container, cover and refrigerate (or freeze) until icy-cold.
  2. When you want to serve it, add the iced water and lemon juice, taste and add more salt if necessary. Serve garnished with finely diced cucumber or pomegranate seeds and a drizzle of your best extra virgin olive oil. A handful of baby cress or coriander leaves would also look pretty.
Tags:
Malouf
Greg
Lucy
Moorish
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