Green Gazpacho - cooking recipe

Ingredients
    None None FOR THE GREEN GAZPACHO
    1 small cucumber, coarsely chopped
    3 medium green bell peppers, coarsely chopped
    2 sticks celery, trimmed and coarsely chopped
    1 medium red onion, coarsely chopped
    1 clove garlic, quartered
    1/3 cup pine nuts, toasted
    1/2 cup firmly packed fresh cilantro leaves
    2 tsp finely grated lime peel
    2 tbsp lime juice
    None None FOR THE AVOCADO SALSA
    1 small avocado, finely chopped
    2 None green onions, thinly sliced
    1 tbsp finely chopped fresh cilantro
    1 tbsp lime juice
Preparation
    For the gazpacho, blend or process all ingredients until smooth. Strain through fine sieve into large bowl; discard solids. Season to taste. Cover; refrigerate 3 hours.
    Just before serving, prepare avocado salsa by combining all ingredients in small bowl.
    Serve bowls of gazpacho topped with salsa.

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