Spinach Gazpacho
A fresh green gazpacho is the perfect starter for a spring gathering. This is so easy to make, as it only requires chopping and blending. The spinach is paired with other green veg like cucumber, creamy avocado and celery.
Substitute:
- No spinach? Use kale, spring greens, lettuce or mixed leaves.
- No basil? Use parsley or coriander instead.
- No cucumber? Try with a courgette.
- No lemon? Swap for lime instead.
Prep time: 10 minutes
Cook time: 0 minute
Total time: 10 minutes
Servings: 2
Ingredients:
80 g Spinach / Kale
20 g Basil leaves
10 g Mint leaves
250 g Cucumbers
1 Avocado
120 g Celery stalk
1 Lemon
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt & pepper
Recipe:
- Rinse the spinach, basil and mint under cold water.
- Wash cucumber and celery under cold water. Peel and pit the avocado and peel lemon.
- Roughly chop the cucumber, celery, avocado and lemon.
- Put all the ingredients (except the oil and vinegar) into a food processor with a good pinch of salt and pepper. Blitz until smooth, adding enough water to get a soupy consistency.
- Stir in the olive oil and vinegar. Taste the gazpacho, and add a little more vinegar and seasoning if necessary. Chill for at least 2 hours. Top tip: Need to serve right away? Add ice cubes to cool down the gazpacho.
- To serve, divide between shallow soup bowls.
How to store
Store in the fridge for up to 3 days, or in the freezer for up to 1 month.
Leftovers
Serve with goat cheese crostini: Heat the oven to 180 C/160 fan/ gas mark 4. In a small bowl, mix olive oil and grated garlic cloves. Brush the mixture over slices of bread. Bake for 10-12 minutes until the bread is crisp and golden, and then spread goat cheese (or a vegan alternative) on top, and serve on the side.
