Green gazpacho is a soup for those who have already reached the pinnacles in the matter of making the usual gazpacho and want to discover new horizons. This is just about us!
The idea of green gazpacho is that ordinary red tomatoes are replaced with unusual green ones. It affects the taste, but not so much. You get the soup, which remains absolutely recognizable gazpacho, but at the same time – green.
But this culinary plot may be more interesting. Twist the intrigue! Add other vegetables! The taste of green gazpacho becomes deep and interesting if it consists of five to six different vegetables. We experimented differently and as a result we came to the following list:
paprika (green of course)
This kit gives a fresh and quite interesting taste. Of course, this is not the whole composition: you will still need Worcestershire sauce, vinegar, salt – everything to add sprinkles and piquancy.
The main feature of green gazpacho is its color. And the main ingredient is green tomatoes. A small nuisance is that for some unclear reason, green tomatoes are four times more expensive than red ones. This circumstance is somewhat overshadowed by the joy of cooking and consuming green gazpacho. But we found a way around this trouble.
We share classified information.
Tomatoes are needed in green gazpacho so that the soup tastes like tomatoes (sorry for such an explanation). But ordinary tomatoes can give us this taste, right? But what about the color? Gazpacho will not be green if it contains red tomatoes.
The color of tomato juice can be neutral if squeezed from baked tomatoes. In this case, the taste will remain the same tomato, as if the juice was made from fresh tomato.
In general, we suggest using the most common tomatoes.
Bake them for 10 minutes, remove, put on cheesecloth, on top – oppression press. Squeeze out the juice (it’s juice, we don’t make tomato puree). We do all the rest according to the basic recipe. There he is:
- 5 green tomatoes (or 7 red ones – for squeezing juice)
- 2 green paprika
- 1 cucumber
- 1 stalk of celery
- half onion
- 1 clove of garlic
- white bread – 1-2 slices
- worcestershire sauce (3 drops)
- white balsamic – 3 tablespoons
- olive oil – 2 tablespoons
- salt to taste
What to do with red tomatoes, we have already written. If we use green ones, we douse them with boiling water and remove the skin.
Now you need to take up paprika. It should be slightly baked and peeled off from it. Ideal – bake grilled peppers.
But if there is no grill, you can, holding the pepper by the tail, burn it properly over the gas. Paprika should blacken in some places, the skin will then be easily removed. Having done this, we clean the seeds. Now peel the cucumber. cut in half, take out the seeds, throw them out.
Preparatory work is completed. Now our main friend is a blender.
All-all-everything that is in the recipe is thrown into it. Tomatoes, peppers, cucumber, celery, onions, garlic, bread (you need it to thicken the soup), sauce, vinegar, oil, salt. Grind. Pour into a plate. Decorate than wander into the head. We like pomegranate seeds. By the way, it happens, for example, strawberries.