Gazpacho verde

Ingredients for 6 servings:

• 1 large onion(s)
• 4 cloves garlic
• 6 large bell peppers ‘Dulce Italiano’ (long, thin green bell peppers)
• 2 avocados
• 2 large snake cucumbers
• 5 stalk(s) Celery
• 2 slice(s) toast bread, can be toasted or untoasted
• ¼ liter of water
• 60 ml olive oil, very good quality
• 50 ml lemon juice, freshly squeezed
• 1 tsp sea salt or fleur de sel
• 1 tsp, levelled pepper, black
• 3 half bell peppers, colored
• ½ vegetable onion(s)
• ½ cucumber(s)
• 2 tomatoes
• Croutons, breadsticks or garlic baguette, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

A very tasty alternative to Gazpacho Andaluz – I consider both to be a “liquid salad”

Place all of the cleaned, unpeeled ingredients into a blender and blend until very finely ground for about 10 minutes. You can, of course, use peeled cucumbers, but it’s not necessary. Then, pass the vegetable purée through a fine sieve to remove any peels and seeds (this is also the trick for the original Gazpacho Andaluz). Let the cold soup chill for 2 hours in the refrigerator. Before serving, dice the red, yellow, and green bell peppers, the onion, the cucumber, and the tomato into small cubes and serve them in small bowls as a garnish for the chilled soup, so everyone can add as much as they like. You can also serve croutons, grissini, toasted garlic bread, or something similar as a side dish. Enjoy!