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Friday, August 5, 2011

Green Gazpacho

I know I may be in the minority, but I love cold soup. I love soup, in general, but the cold stuff is awesome. It is usually super easy to prepare, too. I got this recipe from my mom and it was the perfect lunch for a sweltering Saturday. This soup was deliciously creamy and surprisingly filling. It had great flavor. I used 1 whole un-seeded jalapeno and it was just the perfect amount of heat for us spice lovers. The chunky garnish was a nice mix of consistency with the smooth soup.



Ingredients:
2 medium tomatoes, stemmed, cored and cut into quarters
1 large (unpeeled) cucumber, scrubbed and cut into large chunks
Flesh from 1 avocado, cut into large chunks
6 large basil leaves
1 jalapeno pepper
1 cup lightly packed watercress
1 rib celery, cut into large chunks
4 small shallot lobes, cut into chunks
2 cloves garlic
2 tablespoons red wine vinegar, or more to taste
2 tablespoons honey
4 ice cubes
Filtered water, as needed
Kosher salt, to taste
Freshly ground black pepper, to taste 
2 teaspoons extra-virgin olive oil, for garnish
Additional basil, for garnish

Directions:
Reserve a small amount of tomato, cucmber and avocado chunks. Combine and finely chop for garnish. Set aside.

Stem and seed jalapeno. Reserve the seeds. Cut the jalapeno into large chunks and place in a food processor or blender. Add the remaining tomato, cucumber, and avocado. Add the basil, watercresss, celery, shallots, garlic, red wine vinegar, honey and ice cubes. Process until pureed and smooth.

Add up to 1/4 cup water and process to thin the soup, as needed. Taste and season with salt, pepper, and additional vinegar, if needed, processing after each addition. For a spicier soup, add some of the reserved jalapeno seeds, a few at a time, blending and tasting after each additiona to achieve desired amount of heat.

Pour the soup into bowls and top with reserved tomato garnish mixture, and additional basil leaves. Drizzle the olive oil over the soup and serve.

Makes 2 large or 4 small servings.

Adapted from The Washington Post.

 

Linked to TMTT At the Well and Home Sweet Farm Delectable Tuesday.

Labels: ,

8 Comments:

Blogger Tanja @ Postmodern Hostess said...

You are not alone! I L-O-V-E cold soup, though I got some rather interesting looks when I served a chilled sugar snap pea soup to some friends a year or two ago. :-) (It was awesome, btw.)

Gazpacho is my absolute favorite (I love going to Le Pain Quotidien because they have it year-round... and they have that fantastic hazelnut Brunette spread), but I love the idea of a green version with avocado. MUST try this. Thanks!

August 5, 2011 at 1:15 PM  
Blogger Christina said...

@Tanja @ Postmodern Hostess I love Le Pain Quotidien! I am looking for more cold avocado soups to try, too.

August 5, 2011 at 2:55 PM  
Anonymous carolinaheartstrings said...

This soup just looks fantastic. We love cold soup too and in fact had several wonderful cold soup recipes on our site this summer. Come over and visit us. We have some wonderful Southern recipes this week.

August 9, 2011 at 3:11 PM  
Blogger Jeanette said...

What a wonderful cold soup - love all the vegetables packed into this green gazpacho!

August 22, 2011 at 9:10 PM  
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C + C Marriage Factory: Green Gazpacho

Green Gazpacho

I know I may be in the minority, but I love cold soup. I love soup, in general, but the cold stuff is awesome. It is usually super easy to prepare, too. I got this recipe from my mom and it was the perfect lunch for a sweltering Saturday. This soup was deliciously creamy and surprisingly filling. It had great flavor. I used 1 whole un-seeded jalapeno and it was just the perfect amount of heat for us spice lovers. The chunky garnish was a nice mix of consistency with the smooth soup.



Ingredients:
2 medium tomatoes, stemmed, cored and cut into quarters
1 large (unpeeled) cucumber, scrubbed and cut into large chunks
Flesh from 1 avocado, cut into large chunks
6 large basil leaves
1 jalapeno pepper
1 cup lightly packed watercress
1 rib celery, cut into large chunks
4 small shallot lobes, cut into chunks
2 cloves garlic
2 tablespoons red wine vinegar, or more to taste
2 tablespoons honey
4 ice cubes
Filtered water, as needed
Kosher salt, to taste
Freshly ground black pepper, to taste 
2 teaspoons extra-virgin olive oil, for garnish
Additional basil, for garnish

Directions:
Reserve a small amount of tomato, cucmber and avocado chunks. Combine and finely chop for garnish. Set aside.

Stem and seed jalapeno. Reserve the seeds. Cut the jalapeno into large chunks and place in a food processor or blender. Add the remaining tomato, cucumber, and avocado. Add the basil, watercresss, celery, shallots, garlic, red wine vinegar, honey and ice cubes. Process until pureed and smooth.

Add up to 1/4 cup water and process to thin the soup, as needed. Taste and season with salt, pepper, and additional vinegar, if needed, processing after each addition. For a spicier soup, add some of the reserved jalapeno seeds, a few at a time, blending and tasting after each additiona to achieve desired amount of heat.

Pour the soup into bowls and top with reserved tomato garnish mixture, and additional basil leaves. Drizzle the olive oil over the soup and serve.

Makes 2 large or 4 small servings.

Adapted from The Washington Post.

 

Linked to TMTT At the Well and Home Sweet Farm Delectable Tuesday.

Labels: ,