Green Gazpacho Spain Recipes

UGLY TOMATO GREEN GAZPACHO

Steps:

• In a large bowl, mix the tomatoes, cucumber, pepper, onion, parsley, and garlic. Add the 1 ½ teaspoons of sea salt and, using your hands, mix everything together well. Set the bowl aside on your counter for ½ hour, or up to 4 hours.
• Add the vegetable broth, olive oil, white balsamic and lime juice to the bowl with the veggies. Working in batches puree the soup until it is quite smooth. Taste and add more salt as needed.
• Either serve immediately with some or all of the garnishes, or transfer the soup to large jars and chill it in your fridge for up to 3 days.

GREEN GAZPACHO RECIPE - EASY GAZPACHO VERDE

Steps:

• Add the vegetables to your blender (except for the avocado and herbs)
• Add the tablespoon of lemon juice
• Pulse and then blend on high speed for a few minutes until completely pureed
• Add the avocado, herbs, salt, and sherry vinegar and blend
• While blending on low speed, slowly add the olive oil
• Add the spinach for a punch of green color (optional)
• Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
• Enjoy!

GREEN GAZPACHO (SPAIN)

Steps:

• In a blender, combine lettuce, spinach, scallions, cucumber & parsley, processing until the mixture forms a puree.
• Gradually add the broth, 1/2 cup of sour cream, mayo, mint, salt & pepper, processing the mixture until it has an even consistency, then refrigerate until ready to serve.
• Serve in chilled bowls with a dollop of sour cream in the middle of each.

GREEN CUCUMBER TOMATILLO GAZPACHO

Steps:

• Instructions
• Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
• Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
• In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
• Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
• Serve the soup with the yogurt drizzle and any desired garnishes.
• This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.