Yotam Ottolenghi's Green Gazpacho
A refreshing green gazpacho offers a perfect summer's day meal, inspired by a renowned chef.
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Instructions
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Preheat the oven to 375F (190C).
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Cut bread into 1-inch cubes, toss with oil and salt, then bake on a sheet for 10 minutes until crisp; cool completely.
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Roughly chop celery, peppers, cucumbers, chili, and garlic.
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Combine chopped vegetables, sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice, salt, and white pepper in a blender.
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Blend until smooth, adjusting water for desired consistency and seasoning to taste.
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Add remaining ice, then pulse briefly to crush.
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Serve immediately with the prepared croutons.