Level: Executive Chef

Green Gazpacho

Spinach, cucumber, green bell pepper, green onion, green tomato, basil, avocado, salt, extra virgin olive oil, sherry vinegar and granny smith apple… and a couple of secret ingredients?

This green gazpacho is not only a vitamin bomb, it is a super silky cold soup, delicate and full of personality at the same time, perfect for these dates.

Spinach and basil provide the chlorophyll. The cucumber, bell pepper, spring onion and tomato provide the essential character of gazpacho and the avocado adds creaminess. The two secret ingredients are a pinch of sugar to offset the green tomato and two tablespoons of freshly made mayonnaise, with extra virgin olive oil, which adds a layer of flavor as well as more silky texture.

To maintain the vibrant green color of the basil and spinach, I blanched them for 40 seconds in boiling water and cooled them quickly in ice water. The goal, to keep the color in place.

Another trick is to let all the roughly chopped ingredients rest together with their seasoning of salt, olive oil and sherry vinegar for three hours before shredding. This is the best way for the flavors to settle.

As a garnish for the gazpacho, some thin sticks of sour apple, granny smith variety, split at the moment so that it does not oxidize.

Cold soups with raw vegetables are a joy.

#GreenChallenge

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