Green Gazpacho Posted For Zwt Ii Recipes

SUMMERY GREEN GAZPACHO

Steps:

• (I am not sure which broth or stock you would use. My granular stock powder is not very salty, so my soup needed more salt than stated above. The cubes unfortunately need boiling water to dissolve, while the granular powders dissolve readily in cold water. Therefore you will have to taste and adjust the seasoning before serving).
• Rinse cucumber and cut off ends. Cut into rounds and then into cubes, and put into food processor.
• Add the cold chicken broth/stock, and whizz at medium speed.
• Add parsley, onion, yoghurt (Greek yoghurt is best)salt, Tabasco, oil and lemon juice.
• Whizz at high speed until soup is smoothly processed. It won't be, and shouldn't be, velvet smooth.
• Pour into, preferably, a glass bowl, cover, and chill. It's best to make this a day ahead.
• Taste before serving, and adjust seasoning.

GREEN GAZPACHO (SPAIN)

Steps:

• In a blender, combine lettuce, spinach, scallions, cucumber & parsley, processing until the mixture forms a puree.
• Gradually add the broth, 1/2 cup of sour cream, mayo, mint, salt & pepper, processing the mixture until it has an even consistency, then refrigerate until ready to serve.
• Serve in chilled bowls with a dollop of sour cream in the middle of each.

GREEN GAZPACHO

Steps:

• Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
• Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
• Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.