Green Gazpacho - cooking recipe
Ingredients
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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
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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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