Spanish cuisine · Soups & Stews

Green Gazpacho

Cold green gazpacho of cucumber, green bell pepper and tart apple, blended creamy with mint and olive oil.

Ingredients · for 4 servings

• 2 cucumbers
• 2 green bell peppers
• 1 tart apple
• 1 garlic clove
• 60 g day-old white bread
• 1/2 bunch mint
• 1/2 bunch flat-leaf parsley
• 2 tbsp white wine vinegar
• 80 ml olive oil
• Salt, pepper

Instructions

1. Peel one cucumber and cut it into rough chunks, set the second, unpeeled, aside; core the bell peppers and cut into pieces, peel, core and dice the apple.
2. Remove the crust from the white bread, tear it into pieces and soak it with the white wine vinegar and 3 tbsp cold water for 5 min.
3. Process the peeled cucumber, bell peppers, apple, garlic, the soaked bread and the mint and parsley leaves in a blender for 2 min. into a smooth, pale green mixture.
4. With the blender running, slowly pour in the olive oil until the soup binds silkily, and season generously with salt and pepper.
5. Bring to drinking consistency with 150 ml ice-cold water and let it chill covered for at least 2 hrs., so the herb notes settle.
6. Cut the second cucumber into fine dice, ladle the soup into bowls, top with the diced cucumber and a thread of olive oil, and serve ice-cold.