Green gazpacho
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There are a million recipes around for gazpacho, which is by far my favourite could soup. This one, a green variation, is loosely based on tarator, a cold yoghurt and cucumber soup from the Balkans. A proper free-standing blender works best here but a hand-held stick blender could also be used.
Serves 6
2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers (350 g in total), peeled
3 slices stale white bread (120 g in total), crusts removed
1 fresh green chilli (or less if you don't want it too hot)
4 garlic cloves
1 tsp sugar
150 g walnuts, lightly toasted
200 g baby spinach
25 g basil leaves
10 g parsley
4 Tbsp sherry vinegar
225 ml olive oil
40 g Greek yoghurt
about 450 ml water
250 g ice cubs
2 tsp salt
white pepper
Croutons
2 thick slices sourdough bread (150 g in total)
4 Tbsp olive oil
Start with the croutons. Preaheat the oven to 190 degree C / Gas Mark 5. Cut the bread into 2 cm cubes and toss them with the oil and a bit of salt. Spread on a baking sheet and bake for about 10 minutes, or until the croutons turn golden and crisp. remove from the overn and allow to cool down.
Roughly chop up the celery, peppers, cucumbers, bread, chilli and garlic. Place in a blender and add the sugar, walnuts, spinach, basil parsley, vinegar, oil, yoghurt, most of the water, half of the ice cubes, the salt and some white pepper. Blitz the soup until smooth. Add more water, if needed, to get your preferred consisitency. Taste the soup and adjust the seasoning.
Lastly, add the remaining ice and pulse once or twice, just to crush it a little. Serve at once, with the croutons.
The above recipe has been taken from Plenty by Yotam Ottolenghi
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