Who says Gazpacho has to be red? Well, if you promise not to tell the Andalucían gazpacho Police…I say it doesn´t!
In the vegetable garden at the moment, our cup overfloweth. Some things just can´t be canned or frozen – like cucumbers. And those little green thin skinned Spanish peppers are best eaten fresh in salad, stuffed or fried.
I wanted to find a new way of using up some of my “greenery” and came up with this version of gazpacho. It´s a stunning colour, tastes rather like juiced vegetables and I´m sure must be amazingly good for you and packed with vitamins. Probably an excellent pick me up for the morning after the night before too. We just drank it chilled as a pre lunch appetizer.
Here´s what I used, but if you do decide to give it a go I´m thinking celery, avocado and lime juice might also be great additions.
Two thin green peppers, one small cucumber (peeled), a small clove of garlic, a small bunch of parsley, 4 large leaves of raw chard (or spinach).
In a blender mix the vegetables with about 3 tablespoons of olive oil, white wine vinegar and salt (to taste) and a litre of ice cold water.
Blend until smooth, add a few ice cubes and chill until needed. Looking as gorgeous as it does, it just has to be good for you!