Green Gazpacho

Recipes

Jul 26

recipe by Holly Hill Inn Chef de Cuisine Hannah Arvin & photography by Talitha Schroeder

Ingredients

6 cucumbers (not a pickling variety)
2 green bell peppers, seeded
1 green tomato - this can be an underripe red tomato OR a green-when-ripe heirloom variety for a more tomato-forward flavor
1 green apple, cored
1 avocado
1 shallot
2 cloves of garlic
1 small bunch each basil, mint and spinach (or another tender green like chard)
a few ice cubes
Seasonings - salt, cayenne, cumin, honey or sugar
Finishing touches - sherry or white wine vinegar or lime juice
Optional garnishes - crème fraîche, herb oil, chili flakes, sumac, frico, etc

Directions

Cut all fruits and vegetables in large chunks for puréeing.

Start with the basil, mint, and spinach and place in a vitamix (a food processor will not make a smooth gazpacho).

Blend on high, adding a few ice cubes one at a time until the herb purée is completely smooth.

Pour mixture to a large bowl or container.

Continue puréeing remaining ingredients in batches as necessary and add to the herb purée. Stir to combine the juices and season to taste with cumin, salt, cayenne and honey or sugar.

Chill in the fridge for at least a few hours, ideally overnight if possible – the flavors of your gazpacho will noticeably bloom as it’s stored. And be sure to season a little more highly than you think you should to compensate for serving the gazpacho cold.

Just before serving, season with sherry or white wine vinegar (or lime juice if you prefer) – any acid added earlier may cause the gazpacho to darken or discolor.

Garnish with crème fraîche, herb oil, chili flakes, sumac, etc.