Last summer, when I posted my recipe for traditional Gazpacho, I promised you ones for the white and green versions too. For some reason, I never got around to doing them!
Belatedly, here’s the recipe for the green one, the white follows tomorrow. It’s another equally refreshing cold soup, ideal for warmer weather.
Ingredients (serves 4 hungry cyclists)
- 500g (1lb) green tomatoes
- 2 celery sticks (including the leaves) or small fennel bulb
- 4 spring onions (scallions)
- 1 large cucumber approx. 350 g (12 oz), peeled
- 1 fresh green chilli, including pith and seeds (or less if you don’t want it too spicy)
- 4 fat garlic cloves
- 200g (7 oz) baby spinach leaves
- 25g (5 tbsp) fresh basil leaves
- 10g (2 tbsp) parsley leaves
- 1 tbsp sherry vinegar
- 1 tbsp extra-virgin peppery olive oil
- Sea salt and freshly ground white pepper, to taste
1. Roughly chop the all the vegetables and herbs, place in a blender, or food processor, with the vinegar and oil, and blitz the soup until it’s smooth.
2. If necessary, add filtered water to obtain the desired consistency. Season to taste.
3. Leave overnight in fridge or for a minimum of 4 hours for the flavours to develop.
4. Check seasoning again. Serve with fresh basil leaves or a spring onion (scallion), croutons and/or a swirl of fruity virgin olive oil – enjoy.
Sheree’s Handy Hints
1. If you want a smoother, silkier textured soup, just sieve it and then, before serving, froth it with a stick blender.
2. You can substitute some of the ingredients as long as they’re greenish in colour. For example, you could use green grapes instead of cucumber, rocket instead of spinach, or even radish tops. As with most things, it’s a question of trial and error, and taste.
3. If you don’t like the hit of raw garlic, roast it first in its skin, though you’ll probably need to use twice as much.
4. Also, feel free to bulk the soup out with some stale sourdough or similar bread. Consequently, you may need to use more filtered water. Or use if for croutons to top the soup when it’s served.