Green Gazpacho

Green Gazpacho
Photo by Scott Phillips

Ingredients

  • 1 medium sweet onion, cut into 1-inch pieces (2 cups)
  • 1 Tbs. coarsely chopped fresh basil or mint
  • 1 medium ripe avocado
  • 1 large yellow pepper
  • 3 Tbs. coarsely chopped fresh cilantro
  • 2/3 cup extra-virgin olive oil; more for garnish
  • 1 tsp. chopped garlic
  • + 6 more ingredients
    • ¼ cup coarsely chopped fresh flat-leaf parsley
    • 1-½ lb. cucumbers (4 to 5 picklers or 2-½ large slicers), peeled, seeded, and cut into 1-inch pieces (to yield 3 cups)
    • ¼ tsp. freshly ground black pepper; more to taste
    • 2 Tbs. red-wine vinegar
    • 3 oz. fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)
    • 1 Tbs. kosher salt; more to taste

Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 tsp. of the salt. Let them sit for 30 min. to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and ...

View full recipe at Fine Cooking

Comments

Variations on Green Gazpacho

  • Green Gazpacho
    • 1 cup romaine lettuce
    • 1/2 cup romaine lettuce
    • 2 tablespoons olive oil
    • 2 tablespoons Sherry wine vinegar
    • 2 tablespoons fresh chives
    • 1/4 cup onion
    • +7 other ingredients


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