Green Gazpacho Spain Recipes

GREEN GAZPACHO RECIPE - EASY GAZPACHO VERDE

Steps:

• Add the vegetables to your blender (except for the avocado and herbs)
• Add the tablespoon of lemon juice
• Pulse and then blend on high speed for a few minutes until completely pureed
• Add the avocado, herbs, salt, and sherry vinegar and blend
• While blending on low speed, slowly add the olive oil
• Add the spinach for a punch of green color (optional)
• Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
• Enjoy!

SPANISH GAZPACHO

Steps:

• Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
• Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

GREEN GAZPACHO

Steps:

• Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

GREEN GAZPACHO

Steps:

• Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
• To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.

REAL SPANISH GAZPACHO FROM SPAIN

Steps:

• Rinse well the tomatoes,take off the stems.
• Peel the garlic clove.
• Peel the onion, chop in 3-4 pieces.
• Rinse the pepper, get rid of any single seed, chop coarsely.
• Peel well the cucumber, no green left.
• Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
• In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
• Notes:.
• Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
• For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
• Keeps well in fridge for a week, guess it won't last you a day, so good it is!

GREEN CUCUMBER TOMATILLO GAZPACHO

Steps:

• Instructions
• Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
• Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
• In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
• Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
• Serve the soup with the yogurt drizzle and any desired garnishes.
• This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

GREEN GAZPACHO (SPAIN)

Steps:

• In a blender, combine lettuce, spinach, scallions, cucumber & parsley, processing until the mixture forms a puree.
• Gradually add the broth, 1/2 cup of sour cream, mayo, mint, salt & pepper, processing the mixture until it has an even consistency, then refrigerate until ready to serve.
• Serve in chilled bowls with a dollop of sour cream in the middle of each.