Category
Soup
Servings
2
Prep Time
10 minutes
Ingredients
- 1 cucumber
- 3 spring onions
- 4 garlic cloves
- 1 green pepper, chopped
- 1 cup spinach leaves
- 1 2⁄3 cups vegetable stock
- ⅓ cup coriander, fresh
- ⅓ cup flat-leaf parsley
- 1 lime, juice
- 2 tbs sherry vinegar
- 1/2 cupolive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- 1. Chop and reserve a few slices of cucumber and springonions to garnish.
- 2. In a blender process the cucumber with the spring onions, garlic, green pepper, spinach, vegetable stock, coriander, parsley, vinegarand lime juice.
- 3. Add half the amount of olive oil and process again.
- 4. Process to get a creamy consistency. Season to taste.
- 5. Divide onto bowls and garnish with cucumber slices and springonions. Drizzle with the remaining olive oil and serve cold.
Recipe Note
Cool down with a refreshing gazpacho soup, enriched with olive oil. Serve with toasted flatbread for the ultimate gazpacho experience.
