Comments

Susan ServinBroccoli Apple Salad 8 days ago
Try this too!
Susan ServinTurkey Pot Pie 8 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 2 months ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 2 months ago
Love most of the receipts please keep sending.  Es...
Paula HughesCreamy Sausage Soup 2 months ago
This is like olive gardens zuppa soup, but without...
Beverly JohnsonPeanut Butter Brownies 2 months ago
They look so good.

Yotam Ottolenghi's Green Gazpacho

Blossom Lady
Sep 25, 2021 10:40 AM
Yotam Ottolenghi's Green Gazpacho

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:

  • 2 celery sticks (including the leaves)
  • 2 small green peppers (deseeded)
  • 6 mini cucumbers (12 oz/350g in total, peeled)
  • 3 slices stale white bread (4 1/4 oz/120g in total, crusts removed)
  • 1 fresh green chili (or less if you don’t want it too hot)
  • 4 garlic cloves
  • 1 tsp sugar
  • 5 1/4 oz/150g walnuts (lightly toasted)
  • 7 oz/200g baby spinach
  • 1 oz/25g basil leaves
  • 1/3 oz/10g parsley
  • 4 tbsp sherry vinegar
  • 1/2 cup/110ml olive oil
  • 1 1/3 oz/40g Greek yogurt
  • about 2 cups/450ml water
  • 8 3/4 oz/250g ice cubes
  • 2 tsp salt
  • Dash white pepper
  • For the Croutons:
  • Dash salt
  • 1/2 cup/110ml olive oil
  • 2 thick slices sourdough bread, (5 1/4 oz/150g in total)
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments