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On my cooking blog, I had already proposed you the classic gazpacho (recipe HERE), the salmorejo (recipe THERE) and the mint avocado gazpacho (recipe HERE). I really wanted to make a green gazpacho with beautiful organic vegetables to put them together without peeling them in the blender. It’s ready in just a few minutes. It should then be put in the fridge for a few hours to serve it cold and fill up with vitamins! A delight to make and remake when the weather is warm and beautiful…
Recipe for 6 people:
- 5 green tomatoes
- 1 green bell pepper
- 3 small zucchinis
- 1/2 cucumber
- 250g of peas
- 1/2 white onion
- 1 clove of garlic
- 8g of salt
- 50g of olive oil
- 30g of white wine vinegar
- 1 small bunch of Thai basil or classic basil
- a few peppermint leaves
- 500ml of water
The vegetables alone make me want to!
Wash and cut into pieces.
Remove the seeds from the green bell pepper. Put the green tomatoes, zucchini and bell pepper in the blender.
A first blow of the blender. Put the half cucumber.
Blend, add the garlic clove and the half white onion.
For the peas, cook them for 11 minutes in boiling water.
Then rinse with cold water until cool.
Hop into the blender.
I add my peppermint and Thai basil.
Puree well and pour into a large container.
Add salt, vinegar and olive oil.
Pour the water until the desired consistency, for my part, about half a liter of cold water. Without it, the gazpacho is very mushy because of the peas and zucchini.
We can see the difference in consistency!
Place in a cool place for at least 3 hours before serving.
