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green gazpacho
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5 from 1 vote

Healthy Green Gazpacho

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Lunch/Dinner
Servings: 4 portions

Ingredients

  • 1 handful baby spinach
  • 1 small bunch mint leaves only
  • 1 small bunch parsley leaves only
  • 1 small Green chilli diced
  • stick of celery
  • 1 large cucumber
  • 1 large ripe avocado
  • 4 green or yellow heritage tomatoes
  • 1 clove of garlic crushed
  • 3 spring onions white part only
  • 450 mls vegetable stock cold
  • 1 Tbls Good sherry vinegar
  • 3 Tbls Good extra virgin olive oil
  • Fine sea salt and pepper

Toppings

  • 1 thick slice sourdough
  • olive oil
  • tbsp capers
  • micro herbs optional
  • edible flower such as borage, pansies or chive

Instructions

  • Begin by placing 3 tomatoes in a saucepan of boiling water, simmer for 10 seconds and then drain. Place in ice cold water to cool. Peel and roughly chop.
  • Peel and de-seed the cucumber and roughly chop. Peel the celery stick and roughly chop. Slice the spring onions.
  • Peel the avocado and scoop out the flesh and place in a high speed blender such as a nutribullet or a theromomix. Now add the rest of the ingredients with exception of the vinegar. Add a good grind of pepper and fine sea salt. Blend until really smooth. Add a tablespoon of sherry vinegar and stir. Taste, add more vinegar, salt and pepper if need. Chill in the fridge for 4-6 hours. Cut the crust off the bread and tear into rough pieces. Coat in olive oil and bake in the oven on 160C fan for 15-20 minutes or until crunchy and golden. Cut the remaining tomato into four and de-seed, then slice. Top the soup with the tomato slices, a drizzle of olive oil and the croutons. Finally add the caper, micro herbs and edible flowers. Serve immediately.