Green Gazpacho

Green Gazpacho Recipe - Vegetarian Spanish Dish with Cucumbers, Bell Pepper, and Buttermilk

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Green Gazpacho is a refreshing and flavorful cold soup that is perfect for hot summer days. This recipe is a twist on the traditional Spanish gazpacho, using green vegetables like cucumbers, bell peppers, and lettuce to create a vibrant and healthy dish.

History

Gazpacho is a traditional Spanish dish that dates back to ancient times. Originally made with a base of stale bread, garlic, olive oil, vinegar, and salt, gazpacho has evolved over the years to include a variety of ingredients such as tomatoes, cucumbers, and bell peppers. Green Gazpacho is a modern variation of this classic dish, using green vegetables to create a unique and refreshing flavor.

Ingredients

2 large cucumbers, peeled, quartered lengthwise and seeded
1 large green bell pepper, halved
6 leaves of lettuce, coarsely chopped
2 scallions (white and light green parts), coarsely chopped
0.33 cup of coarsely chopped fresh cilantro leaves
3 cups of buttermilk, plus additional if needed
4 oz (113 g) can of chopped mild green chilies, drained
3 tbsp of fresh lime juice
1 tsp of ground cumin
0.5 tsp of salt
0.25 tsp of freshly ground pepper

How to prepare

1. Reserve approximately half of 1 cucumber and half of the bell pepper, finely dice them, and set aside for garnish (or refrigerate if not serving the soup right away).
2. Coarsely chop the remaining cucumbers and bell pepper, then transfer them to a food processor or blender. Add lettuce, scallions, and cilantro, and process until the mixture is pureed with some texture remaining. Transfer the mixture to a large serving container.
3. Stir in buttermilk, chilies, lime juice, cumin, salt, and pepper. Add more buttermilk if needed to achieve a slightly thick consistency. Serve immediately or cover and chill until needed. Just before serving, sprinkle the reserved diced cucumber and bell pepper on top.

Variations

Add avocado for a creamy texture and extra flavor.
Use different herbs like mint or parsley for a unique twist.
Substitute buttermilk with yogurt or coconut milk for a dairy-free option.

Cooking Tips & Tricks

Make sure to peel and seed the cucumbers before using them in the recipe to avoid any bitterness.

- For a smoother texture, strain the soup through a fine mesh sieve before serving.

- Adjust the seasoning to taste, adding more lime juice, salt, or pepper as needed.

- Garnish with fresh herbs, diced vegetables, or a drizzle of olive oil for added flavor and presentation.

Serving Suggestions

Serve Green Gazpacho as a light appetizer or main dish, accompanied by crusty bread or a side salad. Garnish with fresh herbs, diced vegetables, or a drizzle of olive oil for added flavor and presentation.

Cooking Techniques

Use a food processor or blender to puree the vegetables for a smooth consistency.

- Chill the soup in the refrigerator for at least an hour before serving to enhance the flavors.

Ingredient Substitutions

Use Greek yogurt or sour cream instead of buttermilk for a tangy flavor.

- Substitute green tomatoes for the green bell pepper for a different taste.

Make Ahead Tips

Green Gazpacho can be made ahead of time and stored in the refrigerator for up to 2 days. Just add the garnish before serving.

Presentation Ideas

Serve Green Gazpacho in chilled bowls or glasses for an elegant presentation. - Top with a dollop of Greek yogurt, a drizzle of olive oil, and a sprinkle of fresh herbs for a decorative touch.

Pairing Recommendations

Pair Green Gazpacho with grilled shrimp, chicken, or fish for a complete and satisfying meal.

- Serve with a side of crusty bread or garlic toast for a hearty and delicious combination.

Storage and Reheating Instructions

Store leftover Green Gazpacho in an airtight container in the refrigerator for up to 2 days.

- Stir well before serving and adjust the seasoning if needed.

Nutrition Information

Calories per serving

150

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 3g

- Sugars: 10g

Fats

- Total Fat: 5g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 70% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains dairy (buttermilk)

Summary

Green Gazpacho is a low-calorie, nutrient-rich dish that is high in vitamins A and C. It is a good source of fiber and protein, making it a healthy and satisfying meal option.

Summary

Green Gazpacho is a refreshing and healthy dish that is perfect for summer. Packed with green vegetables, herbs, and buttermilk, this cold soup is a delicious and nutritious option for any occasion. Enjoy it as a light appetizer or main dish, and customize it with your favorite toppings and garnishes for a unique and flavorful meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Green Gazpacho. It was a warm summer day, much like today, and I found myself wandering through the bustling streets of a small village in Spain. The sun was shining, the air was filled with the delightful scents of fresh herbs and spices, and I couldn't help but feel a sense of excitement and adventure.

As I meandered through the narrow cobblestone streets, taking in the sights and sounds of the lively market stalls selling colorful fruits and vegetables, I stumbled upon a quaint little cafe tucked away in a corner. The smell of garlic and onions wafted through the air, drawing me in like a moth to a flame. Intrigued, I decided to step inside and see what culinary delights awaited me.

The cafe was cozy and inviting, with a rustic charm that immediately put me at ease. The tables were adorned with bright, cheery tablecloths, and the walls were lined with shelves filled with jars of homemade preserves and pickles. It was clear that this was a place where food was made with love and care.

I settled into a table near the window and perused the menu, my mouth watering at the thought of sampling some of the cafe's specialties. That's when I saw it - Green Gazpacho. I had heard of gazpacho before, of course, but I had never tried the green variety. Intrigued by the idea of a refreshing, herbaceous soup, I knew I had to order it.

When the bowl of Green Gazpacho arrived at my table, I was immediately struck by its vibrant color and fresh aroma. The soup was a stunning shade of emerald green, flecked with bits of cucumber, avocado, and fresh herbs. I took a tentative sip, and my taste buds were instantly transported to a garden in full bloom.

The flavors were bright and tangy, with a hint of sweetness from the ripe tomatoes and a subtle kick of heat from the jalapeno peppers. The soup was cool and refreshing, the perfect antidote to the sweltering heat of the summer day. I savored every spoonful, marveling at the complexity of flavors and the simplicity of the ingredients.

I knew in that moment that I had to learn how to make this Green Gazpacho for myself. I sought out the chef of the cafe, a kind and talented woman named Isabella, and begged her to share her recipe with me. She smiled warmly and agreed, leading me back to the kitchen to show me the secrets of her famous soup.

Isabella explained that the key to a good Green Gazpacho was using the freshest, highest quality ingredients available. She showed me how to select the ripest tomatoes, the crispest cucumbers, and the creamiest avocados. She demonstrated how to chop the vegetables with precision and care, ensuring that each ingredient was cut to the perfect size for blending.

As we worked together in the cozy confines of the kitchen, I felt a sense of joy and contentment that I hadn't experienced in a long time. Cooking had always been a passion of mine, a way to express my creativity and show my love for others. But there was something special about learning a new recipe, especially one as delicious and unique as Green Gazpacho.

After hours of chopping, blending, and tasting, Isabella and I finally finished making the Green Gazpacho. The soup was even more delicious than I remembered, bursting with flavor and freshness. Isabella poured me a bowl and watched with a twinkle in her eye as I took my first spoonful.

I closed my eyes and savored the taste, letting the flavors dance on my tongue. The soup was a symphony of flavors, each ingredient playing its part in perfect harmony. I could taste the sweetness of the tomatoes, the coolness of the cucumber, the richness of the avocado, and the zing of the herbs and spices. It was a culinary masterpiece, and I was proud to have had a hand in creating it.

As I sat in the cozy kitchen, savoring every last drop of the Green Gazpacho, I felt a sense of gratitude wash over me. I was grateful for Isabella's generosity in sharing her recipe with me, for the opportunity to learn something new and exciting, and for the simple pleasure of a delicious meal shared with good company.

And so, armed with my newfound knowledge and a heart full of gratitude, I left the cafe that day with a newfound spring in my step. I couldn't wait to return home and share the recipe for Green Gazpacho with my family and friends, passing on the gift of delicious food and culinary creativity to those I loved.

And that, my dear ones, is the story of how I learned to make the most delicious Green Gazpacho that you will ever taste. I hope you enjoy it as much as I do, and that it brings you as much joy and satisfaction as it has brought me. Happy cooking, and may your kitchen always be filled with love, laughter, and good food.