CHILLED GREEN SOUP WITH TOMATOES, CUCUMBER, PEPPERS, AVOCADO, HERBS, SUNFLOWER SEEDS, OLIVE OIL.
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 4
INGREDIENTS:
Produce
- 6 small heirloom green tomatoes, roughly chopped
- 2 tomatillos, husked and rinsed, roughly chopped
- 1 Lebanese cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 Cubanelle pepper, chopped
- 2 green onions, chopped
- 1 clove fresh garlic
- 1 avocado, peeled and pitted
- 6–8 fresh basil leaves
- 6–8 fresh mint leaves
- ½ bunch fresh parsley
Pantry
- ¼ cup extra virgin olive oil, plus more to finish
- 2 tbsp cherry vinegar (or cider vinegar)
- Salt & freshly cracked black pepper, to taste
Garnish
- 2 tbsp sunflower seeds
- Flaky sea salt
- Extra olive oil
METHOD:
1. Prep the vegetables - Roughly chop the tomatoes, tomatillos, cucumber, bell pepper, Cubanelle pepper, green onions, garlic, and avocado.
2. Blend - Place all chopped vegetables and herbs in a blender (preferably a Vitamix). Add olive oil, vinegar, salt, and pepper. Blend until completely smooth.
3. Strain - Place a stainless steel mixing bowl over another bowl filled with ice. Set a fine strainer or chinois étamine on top and strain the gazpacho into the chilled bowl, pressing to extract as much liquid as possible.
4. Adjust seasoning - Whisk, taste, and adjust with more olive oil, vinegar, or salt as needed.
5. Serve - Ladle into bowls, top with sunflower seeds, a drizzle of olive oil, flaky salt, and a crack of black pepper. Serve cold.
By Laurent Dagenais