Green gazpacho
Description
A hearty first course. In one of the Spanish restaurants, just for variety, I once ordered a dish called "green gazpacho." I was very curious about what it could be, since I was used to the ordinary red tomato gazpacho. What they brought me in the bowl was indeed dark green and had an absolutely fantastic taste. The chef, under threat of execution, was forced to reveal to me all the secrets of its preparation :) And now I'm happy to share them with you.
Instructions
- 1
Step 1
Wash the peppers, remove the seeds and membranes, and cut them in half. Place them on a baking sheet, skin side up, as shown in the photo. Lightly spray with olive oil and put in the oven.
- 2
Step 2
Bake the peppers for approximately 15 minutes at 200 degrees until they look like in the photo. The skin should slightly blister.
- 3
Step 3
Let the peppers cool down to at least room temperature. Then you'll need to peel off their skin.
- 4
Step 4
Place the cucumbers in the blender bowl and blend until smooth.
- 5
Step 5
The cucumbers should turn into purée that looks approximately like this.
- 6
Step 6
Then add bread crumb, peppers, garlic, green onion, parsley, olive oil, and salt to the cucumber purée. Blend again until smooth.
- 7
Step 7
You'll get a puree like this. Add a little vinegar and taste. Adjust the spiciness, saltiness, and consistency with lemon juice, salt, and cold water. Serve with rye croutons.