Green vegetable gazpacho

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Green gazpacho

This green vegetable gazpacho is a bit of an outsider because gazpacho is naturally red. Not everything that is made with tomatoes has to be red. Years ago I had a delicious dessert of sweetened green tomatoes on a small square in La Villa Joiosa. Then an absolute surprise for me so used to red tomatoes. But today it is about gazpacho. A nice refreshing appetizer, which is ideal for eating in these hot days. Packed with vitamins and good ingredients and fresh.

I chose to use cucumber in this recipe instead of tomatoes. This makes the gazpacho even fresher than with tomatoes. The good thing about gazpacho is that you do not need fire to make it. That is nice when the weather is hot. I only use a blender with sufficient content. For a penetrating beautiful green colour and of course also for the taste, I put mint and basil in it. Especially mint gives the Green vegetable gazpacho that extra freshness. Finally, this gazpacho is very easy to make.

For four people you need:

2 large cucumbers (preferably organic) or 6 small Turkish cucumbers
6 tablespoons of low-fat yoghurt
1 clove of garlic
3 shallots (It must be really shallots, onion is too intense)
1 green pepper (preferably also organic, the tastier taste I think)
1 bunch of basil
1 bunch of mint
4 tablespoons white wine vinegar
olive oil
salt and pepper to taste.

Cut the cucumbers with skin into pieces. Remove the seeds from the peppers and cut them into pieces. Put these pieces in the blender together with the garlic, almost all the basil and the mint. Puree until you have a smooth mass. Then add the yoghurt, a dash of olive oil and the white wine vinegar. Add salt and pepper to taste. And let it blend again until it is a nice even mass. If you find the soup too thick, you can dilute it with water. Pour the soup into a large bowl and cover with foil. Put it in the fridge for a few hours. I stir it a number of times during cooling, but you can also just let it cool for the next day.

If you serve the soup, stir 1 more time. Then divide it over four bowls (bowls I like more than a flat soup plate). Transfer a dash of olive oil and decorate with the remaining basil leaves. Serve the soup with a nice fresh piece of baguette with an aioli-dip. Delicious with a nice dry white wine.

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