Green gazpacho
Serves 6 to 8 large
¼ cup sherry vinegar
2-3spring onions
1 kg green tomatoes / curious croppers
2 green cucumber
2 cups coriander leaves
2-3 green chillies
½ tsp ground cayenne pepper
2 small green peppers
6 cups baby spinach
1 cup olive oil plus more for drizzling
3 tbls greek yoghurt
4 garlic cloves
1 tsp sugar/salt
2 cups ice cubes
3 slices white bread
To make
1.Roughly chop your celery, bell peppers, cucumbers, bread, chili, and garlic.
2. Place these in a large bowl along with the sugar, spinach, parsley, vinegar, oil, yogurt, 1 1/2 cups of the water, half the ice cubes, the salt and some white pepper.
3. Working in batches, blitz the soup in a blender until smooth, pouring each batch into a bowl and stirring to combine at the end. If desired, add as much of the remaining 1/2 cup water, a little at a time, to get your preferred consistency.
4.Taste the soup and adjust the ingredients accordingly. If desired, pour a little of the soup back into the blender and add the remaining ice and pulse once or twice, just to crush it a little. Stir this into the rest of the gazpacho.
