Green Gazpacho
The quantities here will yield about 8 servings … it’s pretty filling due to the bread involved.
Ingredients
1 large English (seedless) cucumber, peeled and cut into 1 inch pieces (about 3 cups)
1 Tbs. kosher salt; more to taste
¾ lb Roma tomatoes, cut into 1 inch pieces
½ each, large yellow, red and orange bell pepper
1 medium ripe avocado
1 medium sweet onion, cut into 1-inch pieces (2 cups)
½ tsp. freshly ground black pepper
3 oz. Italian, crustlesss country-style bread, cut into 1-inch cubes (2 cups)
2 tsp. chopped garlic
¼ cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh cilantro
1 TBSP coarsely chopped fresh basil
2/3 cup extra-virgin olive oil; more for garnish
2 TBSP red wine vinegar
Directions
Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 tsp. of the salt. Let them sit for 30 min. to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the tomatoes and peppers and cut three-quarters of them into 1-inch pieces. Wrap the remaining tomatoes and peppers and refrigerate to use as a garnish later.
Cut the avocado in half, score the pit-less half into 1-inch chunks and scoop from the skin with a spoon. Lightly coat the cut surface of the pitted half with oil, wrap it in plastic, and refrigerate to use as a garnish later.
Rinse and drain the cucumber. Put the cucumber, tomatoes, peppers, avocado, onion, the remaining 1-1/2 tsp. salt, and the pepper in a food processor and purée. Transfer the purée to a large bowl and reassemble the processor. Process the bread, garlic, and herbs until the bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar through the food tube and process briefly to thoroughly combine. Add the bread mixture to the cucumber purée and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving.
When ready to serve, remove the pit from the reserved avocado half and score it into 1/2-inch dice. Scoop out with a spoon. Cut the reserved tomatoes and peppers into 1/4-inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until it's thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado tomatoes and peppers. Optionally, you might add 1/3 cup cooked tiny shrimp or larger shrimp cut into bite-size pieces… or some seeded, chopped jalapeno… some like it hot!
A good, light wine is wonderful with this chilled, summer soup, red or white… like a Pinot Noir or a Sauvignon Blanc.
For more recipes from Suzi’s kitchen, click here.
