Green Gazpacho Spain Recipes

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.

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.

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.

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.

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!

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.