Green Gazpacho

by Jennifer

This delicious version of gazpacho takes advantage of all the green peppers and cucumber we’ve been getting from our CSA, plus has the added advantage of protein and iron from the walnuts and spinach.  Give it at least 30 – 60 minutes to chill in the fridge before serving, or you can do what Yotam Ottolenghi does, and puree in 9 oz of ice cubes.  Below is my adaptation of his recipe from Plenty, and serves 6.

  • 2 celery stalks
  • 2 green peppers
  • 1 1/4 lb cucumbers, peeled and seeded
  • 3 slices stale white bread, crusts removed
  • 1 jalapeno
  • 2 garlic cloves
  • 1 tsp sugar
  • 1 1/2 cups walnuts, lightly toasted
  • 5 oz baby spinach
  • 1 cup basil leaves
  • 2 TBS chopped parsley
  • 4 TBS sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • 3 TBS plain nonfat Greek yogurt
  • 2 cups cold water
  • 2 tsp salt
  • freshly ground black pepper

Roughly chop the celery, peppers, cucumber, bread, jalapeno and garlic.  Working in batches and

transferring to a bowl, puree everything in a blender or food processor.  Chill for at least 30 – 60 minutes, or if serving immediately, puree in 9 oz ice cubes as well.  If the soup seems too thick for your liking, add a little cold water before serving.