Cooking Instructions
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Step 1
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 (1/4 cup)
,
Ice (3/4 cup)
,
Granulated Sugar (1 tsp)
, and
Salt (1/2 Tbsp)
.
Step 2
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.
Step 3
Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Step 4
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.
Step 5
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.
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