Green Gazpacho

By ltrodrigu

Shown in the center

Ingredients

• 3 cloves garlic, peeled
• 1 small onion, chopped
• 1 Kirby cucumber, peeled and chopped
• 1 medium green bell pepper, seeded and chopped
• 1 packed cup chopped cilantro
• 5 tablespoons chopped Italian parsley
• 1 1/2 teaspoons salt, to taste
• 1/2 cup extra-virgin olive oil
• 2 tablespoons Sherry vinegar
• 2 tablespoons white-wine vinegar, to taste
• 1 cup ice water, or more as needed
• 1 1/2 cups finely shredded romaine lettuce hearts
• julienned cilantro, for garnish
• parsley, for garnish
• finely diced green pepper, for garnish
• cucumber, for garnish

Details

Servings 6
Adapted from online.wsj.com

Preparation

Step 1

Process garlic, onion, cucumber, green bell pepper, cilantro, parsley and salt in a blender until smooth. With motor running, slowly drizzle in extra-virgin olive oil, then Sherry vinegar, white-wine vinegar and 1 cup ice water. Stir in romaine lettuce. If gazpacho is too thick, add more ice water. Adjust seasoning with vinegar and salt, if needed. Chill in refrigerator at least 4 hours.

Serve gazpacho in chilled bowls. Garnish with julienned cilantro or parsley and/or finely diced green pepper or cucumber.