Intricate Green Gazpacho
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch cilantro
- 1bunch parsley, plus more for garnish
- 6sprigs basil
- ¼jalapeno, coarsely chopped
- 1tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
- 1scallion, trimmed and thinly sliced
- 3tomatillos, cut into tiny dice
- ½semi-ripe avocado, peeled and cut into tiny dice
- ½Granny Smith apple, cut into tiny dice
- 1teaspoon lemon juice
- 1medium cucumber, peeled and seeded, cut into julienne strips
Nutritional analysis per serving (4 servings)
111 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add cilantro, parsley and basil and cook until bright green, about 45 seconds. Remove the herbs and place into a bowl of ice water until cold. Drain.
- Step 2
In a blender, combine the herb mixture, jalapeno and 2 cups ice water and puree until smooth. With the motor running, add the oil. Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper.
- Step 3
In a large bowl, toss together the scallion, tomatillos, avocado, apple and lemon juice and season with salt and pepper.
- Step 4
In a small bowl, season the cucumber with salt and pepper. Using your hands, squeeze out the excess liquid from the cucumber. Place ¼ of the cucumber in the center of each of four soup bowls and surround the cucumber with the tomatillo mixture. Pour ¼ of the herb puree into each bowl. Garnish each bowl with chopped parsley and serve.
Private Notes
Comments
This version of gazpacho is well worth the effort to assemble the tiny cubes of vegetables. The result is a bowl of deep green herbaceous soup studded with snappy bits of freshness. A perfect foil for any hot summer day. Add a dollop of creme fraiche and a few chilled shrimp on the side and supper is ready! Leftovers were still fresh and crunchy the following day.
This version of gazpacho is well worth the effort to assemble the tiny cubes of vegetables. The result is a bowl of deep green herbaceous soup studded with snappy bits of freshness. A perfect foil for any hot summer day. Add a dollop of creme fraiche and a few chilled shrimp on the side and supper is ready! Leftovers were still fresh and crunchy the following day.