Spicy gazpacho verde soup recipe
This easy spicy gazpacho verde recipe is full of flavour and it is simple to prepare with no cooking involved. You just need a few chopping skills and a blender.
Ingredients
- ½ large peeled cucumber (400g), ⅓ finely chopped
- 3 spring onions, 1 finely chopped
- 4 peeled garlic cloves, chopped
- 1 green pepper (capsicum) de-seeded and ⅓ finely chopped
- 1 cup of fresh spinach leaves (a good handful)
- 400 ml or 1 and 2⁄3 cups of vegetable stock
- ⅓ cup of loosely packed fresh coriander/ cilantro (a small handful)
- ⅓ cup of loosely packed flat-leaf parsley (a small handful)
- juice of 1 lime
- 2 tablespoon tablespoons of sherry vinegar
- 80 g or ⅔ cup of stale tortilla bread or flatbread
- ⅓ cup of olive oil
- 1 slice of finely chopped red pepper (capsicum) to garnish
- ½ of a fresh jalapeño chili thinly sliced
Instructions
- Combine the ⅔ of un-chopped cucumber, ⅔ spring onion, ⅔ of green pepper (capsicum), stale flatbreads/tortilla bread, spinach, coriander/cilantro, parsley and garlic in a blender and process whilst pouring in the vegetable stock for a soupy texture.
- Transfer to a bowl and stir in the olive oil, sherry vinegar, and lime.
- Add the remaining chopped cucumber, chopped green pepper (capsicum), and chopped spring onion and stir through. Chill in the fridge until ready to serve.
- Garnish with chopped red pepper, coriander/cilantro leaves, and the sliced jalapeño.