Side DishSpanish
Green Gazpacho
A cool, silky green gazpacho of romaine, cucumber and pepper topped with a fine vegetable brunoise.
20 min 4 servings
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Ingredients
For 4 servings
- 2 piece romaine hearts, chopped
- 6 piece ripe tomatoes, diced
- 2 piece cucumbers, peeled and diced
- 2 piece green bell peppers, diced
- 2 piece garlic cloves, minced
- 30 g sherry vinegar
- 120 g extra-virgin olive oil
- Croutons, to garnish
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 180 kcal
- Protein
- 4 g
- Carbs
- 15 g
- Fat
- 12 g
Allergens: Gluten, gluten, sulphites
Estimated from ingredient data.
Method
Blanch the romaine stems and half the leaves for 30 seconds, then refresh in iced water and drain.
Blend the lettuce with half the tomatoes, cucumbers, peppers and garlic until smooth.
Add the sherry vinegar, olive oil and seasoning and blend again, then strain.
Chill for at least 2 hours.
Serve topped with a fine brunoise of the remaining lettuce and tomato, croutons and a drizzle of oil.
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