Green Gazpacho

In a blender or food processor, combine the Green Bell Pepper (1), Mini Cucumber (3), Bread (2 slices), Jalapeño Pepper (1), Garlic (2 cloves), Pine Nuts (3 Tbsp), Arugula (2 cups), Fresh Basil Leaves (3 stalks), Fresh Parsley (1 stalk), Sherry Vinegar (2 Tbsp), Extra-Virgin Olive Oil (4 Tbsp), Ice (3/4 cup), Granulated Sugar (1 tsp), and Salt (2 tsp).

Blend the ingredients until you achieve a smooth and creamy consistency. Taste the gazpacho and adjust the seasonings if necessary. You can add more salt, sugar, or sherry vinegar according to your preference.

Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour to allow the flavors to meld.

While the gazpacho is chilling, prepare the garnishes. In a small skillet, toast the reserved bread and olive oil until they turn golden and crispy. Set them aside. Then, slice the reserved mini cucumbers into thin rounds. Pick a few basil leaves and parsley leaves for garnishing.

Once the gazpacho has chilled, remove it from the refrigerator. Give it a good stir before serving. Ladle the green gazpacho into serving bowls and garnish each serving with a few dollops of Sour Cream (to taste), ice cubes, cucumber slices, basil, parsley, toasted pine nuts, and a drizzle of olive oil. Finally, scatter a handful of toasted croutons on top of each bowl. Serve.