Gazpacho Verde "Green Gazpacho"
I will admit that I have never tried Gazpacho Verde in Spain. There are so many versions of the classic gazpacho throughout Spain. After seeing this green gazpacho referred to several times, I thought I would conjure up my own version. It really turned out great, so I am sharing it with you!
This green gazpacho does not have tomatoes, rather it relies on green vegetables like spinach, cucumber and green pepper. In my research, I could not find a "traditional" recipe, rather I saw lots of interesting variations. Therefore, while my recipe might not be perfectly "traditional," I think it is definitely in the spirit of the original!
Regardless, this dish is a super refreshing healthy Spanish recipe! Give it a try and let me know what you think!
Preparation time: about 15 minutes
1 large English cucumber
2 green peppers
2 cups fresh flat-leaf parsley or cilantro
about 12 oz. frozen spinach (you can also use fresh spinach)
1 apple peeled with the core removed
1 onion chopped
2 cloves garlic finely chopped
2 pieces whole wheat bread soaked in water
1 cup vegetable stock chilled
1/2 cup water chilled
1 TB lemon juice
5 TB extra virgin olive oil
salt and pepper to taste
Thaw and cook the frozen (or fresh) spinach in some boiling water. Strain off the water and add the spinach to your food processor or into a large bowl (to use with a hand blender).
Leave the peel on the cucumber and roughly chop it and add to the bowl. Roughly chop the green pepper, apple and onion and add to the bowl. Add the parsley and soaked break. Add the lemon juice, olive oil, and chilled vegetable stock. Blend or process all of this into a thick soup. Now add the chilled water until you reach your desired consistency. Add the salt and pepper to your taste.
Served nicely chilled with a drizzle of olive oil on top! Enjoy!
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