Sippin Green Gazpacho Recipes

DEBI AND GABRIELE'S GREEN GAZPACHO

Steps:

• Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency.
• Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.

SIPPIN' GREEN GAZPACHO

Steps:

• Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired-you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4-12 hours.
• Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

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:

• The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids.
• In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.
• In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.

SUNNY'S EASY ROASTED GREEN GAZPACHO

Steps:

• For the veggies: Heat the grill to 400 degrees F.
• Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
• Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
• Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.

INTRICATE GREEN GAZPACHO

Steps:

• Bring a large pot of salted water to a boil. Add cilantro, parsley and basil and cook until bright green, about 45 seconds. Remove the herbs and place into a bowl of ice water until cold. Drain.
• In a blender, combine the herb mixture, jalapeno and 2 cups ice water and puree until smooth. With the motor running, add the oil. Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper.
• In a large bowl, toss together the scallion, tomatillos, avocado, apple and lemon juice and season with salt and pepper.
• In a small bowl, season the cucumber with salt and pepper. Using your hands, squeeze out the excess liquid from the cucumber. Place 1/4 of the cucumber in the center of each of four soup bowls and surround the cucumber with the tomatillo mixture. Pour 1/4 of the herb puree into each bowl. Garnish each bowl with chopped parsley and serve.

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.

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.