Green Gazpacho
Ingredients
The base
-
2
tablespoons
champagne vinegar
-
Juice from 1
lime
lime juice
-
½
cup
crème fraîche
-
½
cup
olive oil
-
2
tablespoons
olive oil
-
½
teaspoon
fine-grain sea salt
The vegetables
-
2
cups
cubed sourdough baguette
-
2
Persian cucumbers
Persian cucumbers
-
½
green bell pepper
green bell pepper
-
4
units
tomatillos
-
3
units
scallions
-
1
clove
garlic
-
½
cup
Italian parsley
-
½
cup
cilantro
-
2
tablespoons
radish flowers or chive flowers or arugula flowers (optional)
Instructions
- Whisk together champagne vinegar, lime juice, crème fraîche, olive oil, and salt in a large bowl.
- Add cubed bread, cucumbers, bell pepper, tomatillos, scallions, garlic, parsley, and cilantro to the bowl and toss to coat.
- Cover and refrigerate to marinate for at least 4 hours, ideally overnight.
- Blend the mixture with 1 cup of water in batches if necessary, starting on low and then increasing to high until smooth.
- Adjust the consistency with additional water to resemble heavy cream.
- Serve in bowls topped with extra crème fraîche and optional edible flowers.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
5g
Sodium
500mg
Cholesterol
20mg
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