Refreshing Summer Cucumber Spinach Walnut Chilled Green Gazpacho from Yotam Ottolenghi's Green Gazpacho Recipe in the Plenty cookbook. Delicious Health in a Bowl!
Course: soups stews
Author: Sujata Shukla
For the Soup:
2celerystalks with leaves
4cucumberssmall , peeled
2breadslices , crusts removed
1cupWalnutsof shelled , toasted
3tbspswhite wine vinegar
1/4inchgreen chilipiece of
to tastewhite pepper
For the croutons:
2breadthick slices of
Preheat the oven to 190 C (375 F).
Dice the bread into 3/4" sized cubes. Rub with the oil and some salt to taste.
Spread the cubes on a baking sheet and bake for 10 minutes or till they turn crisp and golden.
Allow to cool and store in an airtight container till the soup is ready to be served.
To make the Gazpacho:
Peel the cucumbers, deseed the capsicum, peel the garlic and toast the walnuts lightly on a pan on low heat. Reserve a few pieces of walnuts and 1 tablespoon of olive oil, for the garnish.
Remove the crusts from the bread for the soup. The original recipe calls for stale bread, and I have used bread that was about 4 days old.
Dice all the vegetables to make them easier to blend.
Add all the ingredients except for the water, salt, pepper and the ice cubes, into the blender and puree the soup.
Crush about half the the ice cubes and add. Reserve the balance ice cubes.
Add water in small quantities during the blending, till the required consistency is achieved. I like to retain a few small chunks of walnuts and peppers in the soup, but you could make it totally smooth if you wish.
Add salt and pepper, puree again, check for taste and adjust the seasoning.
Add the remaining ice cubes, crushed, and blend again briefly.
Serve cold, with the croutons and with a drizzle of olive oil on top.
If not serving immediately, keep the soup to chill in the fridge and crush and add the reserved ice shortly before serving.