RECIPE FROM SPAIN:

Green Gazpacho

Green gazpacho is made the same way as the original Spanish gazpacho recipe with the absence of tomatoes and the addition of a few extra vegetables. Sour cream is also used in this recipe to add a fresh flavour to the soup. For this recipe we decided to serve with rolled slices of Serrano ham, achieve the right consistency and you can dip your ham in the soup, a great combination of flavours with the mild saltiness of the Serrano (or Iberico) ham and the cold vegetable gazpacho. Serve chilled for a real summer treat in glasses or bowls.

You will need:

6oz iceberg lettuce leaves, chopped
4 oz baby spinach leaves
1 medium white onion, chopped
1 large cucumber, trimmed and sliced
1 tablespoon fresh chopped parsley
1 medium green pepper, deseeded and chopped
1 teaspoon fresh mint, chopped
150ml chilled chicken stock (or water)
100ml sour cream (plus extra to garnish)
Freshly ground black pepper
Salt

Method

• Place the lettuce, cucumber, spinach, onion, parsley, pepper and chicken stock into a blender and blend until the mixture is a smooth puree.

• Add the sour cream and the mint and continue to mix.

• Add a little salt and pepper mix again and then taste, adding more if necessary.

• Place the soup into the fridge for at least an hour before serving.

• Serve in glasses with a little more sour cream if desired.

Looking for traditional gazpacho? <click here>

Makes 1 litre

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