“I don't recall where I found this recipe - different take on green gazpacho - pretty tasty.”
READY IN:
2hrs 50mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut a 1.5″ piece of cucumber and reserve for garnish. Clean, peel, and chop into larger pieces (chunks) and place in a blender. Prepare the remaining vegetables and add slowly with other ingredients to blender. Blend the mixture until smooth. Pass liquid through a chinois draped in cheese cloth pressing with the back of a spatula to release as much liquid as possible. Once complete you can discard remaining chunks of product.
  2. Refrigerate for 2 - 2.5 hours to allow all the ingredients to marry.
  3. To prepare the garnish, finely chop the reserved ingredients (i.e., cucumber & tomatoes) place off to the side. To serve, pour the chilled gazpacho into small 4 oz. glass cups. Garnish to your liking.

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