Description
Many believe that the red gazpacho is the original, but think about it… soups like this green gazpacho have been around much longer than tomatoes in Spain.
Ingredients
2 medium zucchini
1 green bell pepper
1 green apple
1 shallot
3-4 stalks of fresh mint
about 0.9 oz. (25g) cilantro, chopped
3 tbsp. white wine vinegar
1/4 cup (60ml) water
1 tsp. salt
1/2 tsp. (black) pepper
1/3 cup (80ml) good olive oil
Instructions
1. Wash the zucchini and cut into small pieces. Wash the bell pepper and the green apple, remove the insides, and cut everything into small pieces. Peel and chop the shallot roughly. Remove the leaves from the mint stalks. Add everything together with the cilantro, vinegar, water, salt and pepper to a blender and mix until you get a smooth soup. An immersion blender does the job equally well.
2. While the blender is still running (while still mixing with an immersion blender) slowly add the olive oil and mix in until all is well combined. Season with salt, pepper and some more vinegar if needed. Place the greenspacho in the fridge for at least one hour. Serve cold.
Notes
Enjoy cooling!
