Green Gazpacho

In a blender or food processor, combine the Green Bell Pepper (1), Mini Cucumber (3), {@11:}, Jalapeño Pepper (1), {@10:}, Pine Nuts (3 Tbsp), Arugula (2 cups), Fresh Basil Leaves (3 stalks), Fresh Parsley (1 stalk), Sherry Vinegar (2 Tbsp), Extra-Virgin Olive Oil (1/4 cup), {@13:}, Granulated Sugar (1 tsp), and {@12:}.

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.