Green Gazpacho

Name: Green Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 English cucumbers; 1 green bell pepper, cored; 1 jalapeño, seeded and chopped; 1/2 cup (125 ml) coarsely chopped fresh chives; 1/2 cup (125 ml) flat-leaf parsley; 1 clove garlic; 3/4 cup (180 ml) water, approximately; 2 tablespoons (30 ml) olive oil; Zest of 1 lime; Juice of 1/2 lime; 1/2 teaspoon (2.5 ml) celery salt; Salt and pepper

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Preparation 20 min
Freezing 4 h
Servings 4
Freezes Yes

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

- 2 English cucumbers
- 1 green bell pepper, cored
- 1 jalapeño, seeded and chopped
- 1/2 cup (125 ml) coarsely chopped fresh chives
- 1/2 cup (125 ml) flat-leaf parsley
- 1 clove garlic
- 3/4 cup (180 ml) water, approximately
- 2 tablespoons (30 ml) olive oil
- Zest of 1 lime
- Juice of 1/2 lime
- 1/2 teaspoon (2.5 ml) celery salt
- Salt and pepper

Preparation

- Finely dice 1/2 cucumber and 1/4 of the bell pepper. Set aside. Coarsely chop the remaining cucumber and bell pepper.
- In a blender, purée all the ingredients (except the diced cucumber and bell pepper) until smooth, adding water if necessary. Season with salt and pepper. Refrigerate.
- Fill 4 wells of an ice cube tray with gazpacho. Freeze.
- To serve, pour the cold gazpacho into 4 glasses. Float a gazpacho ice cube in each glass. Garnish with the diced vegetables and season with pepper. Serve immediately.

Green Gazpacho

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Ingredients

Preparation

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