Sunday, 20 July 2014

Green gazpacho

This treat really hits the spot when it gets really hot. Gazpacho, that cold soup originally from my beloved Andalusia, got a green makeover this time. Cucumber freshens it up, jalapeño gives it a little heat, mint cools it down and grapes lend it lovely sweetness. For gluten-free (and even mellower) version substitute bread with a couple of dl of Greek yogurt.
This recipe serves 4 as a starter or, when served in shot glasses as a part of a tapas feast  up to 12 people
Cucumber and grape gazpacho:
1 large cucumber
300 gr grapes
1 jalapeño
2 garlic cloves
handful of mint leaves
1/2 of a baguette
1/2 onion (or half a bunch of spring onions)
2 tsp white wine vinegar
salt, white pepper

Cut the baguette (or any other white bread you're using - you'll need about 3 dl loosely packed bread) in half and scoop out the insides. If it's gone very stale, soak it in water and squeeze out the excess liquid. Cut the jalapeño in half and remove the seeds. Measure the ingredients (apart from salt, pepper and vinegar) into a blender and blizz until smooth. Season with vinegar, salt and pepper and chill. Serve cold and enjoy the siesta!




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