With temperatures still soaring in many parts of Northern Europe we thought we would share a delicious cooling summer Gazpacho recipe with you.
Tomato based gazpachos originated in Andalucía but are now eaten throughout Spain, especially during the hot summer months. The version we are bringing you is green, no tomatoes this time, but it is bursting with fresh herbs, ripe green peppers and zingy chilli. The ingredients list might seem long, but everything can be picked up in a regular supermarket and the actual making of the soup is very simple as everything is wizzed up in a blender.
This soup is a wonderful appetizer; it’s perfect served in small glasses before a BBQ. Just remember to chill the soup well before serving.
Serves 6 approximately.
Into the blender put the sugar, nuts, spinach, basil, parsley, coriander, vinegar, oil, yogurt, half of the water, a few ice cubes, salt and a good grinding of black pepper. Give it a good blitz till smooth.
Now roughly chop the celery, pepper, cucumber, bread, chilli and garlic, now add to the blender and blitz until the Gazpacho is smooth, adding more ice cubes to loosen.
Taste for seasoning and consistency, adding more water if you prefer a thinner soup.
Place in the fridge to chill till ready to serve.
When you want to eat ladle into small bowls or glasses, add a small dollop of extra Greek yogurt and a drizzle of olive oil.
Do you have any favorite Spanish recipes you would like to share with us? If yes, drop us a comment below.