Green gazpacho

Name: Green gazpacho
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2 large cucumbers, peeled and roughly chopped; 2 celery sticks, chopped; 1 large green apple, chopped; 2 spring onions, cut into quarters; Juice 1-2 limes to taste; 2 small avocados (about 250g), peeled and cubed; 1 tbsp vegetarian Worcestershire sauce (such as Biona, from good delis and health food shops); Tabasco and lemon juice to taste; For the ice cubes; 1 cucumber; Juice 1 lime; Edible flowers such as borage, or small fresh mint leaves

Portion size: Serves 4
Hands-on time 40 min, plus overnight freezing
Difficulty: easy

Vegetarian

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Zita Steyn’s healthy green gazpacho recipe is great for entertaining in the summer.

And here’s our recipe for classic tomato gazpacho.

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Ingredients

2 large cucumbers, peeled and roughly chopped
2 celery sticks, chopped
1 large green apple, chopped
2 spring onions, cut into quarters
Juice 1-2 limes to taste
2 small avocados (about 250g), peeled and cubed
1 tbsp vegetarian Worcestershire sauce (such as Biona, from good delis and health food shops)
Tabasco and lemon juice to taste

For the ice cubes

1 cucumber
Juice 1 lime
Edible flowers such as borage, or small fresh mint leaves

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Method

Start preparing this recipe the day before you intend to serve it. For the ice cubes, juice the single cucumber, then stir in the lime juice and season generously with salt and pepper. Fill each cavity of an ice cube tray with the mixture, then place a small edible flower or mint leaf in each. Freeze overnight.
The next day, juice the 2 cucumbers, celery, apple and spring onions. Transfer to a clean blender, then add the lime juice and avocados and blend until smooth. Add the Worcestershire sauce with Tabasco, lemon juice, salt and pepper to taste. Serve with a few cucumber ice cubes added to each bowlful.

Nutrition

189kcals Calories
13.8g (2.6g saturated) Fat
3.9g Protein
9.7g (8.7g sugars) Carbs
5.2g Fibre
0.2g Salt

Quick wins & tips

If you don’t have a juicer, put 2 layers of muslin or a clean J-cloth in a bowl, making sure the edges overhang. Using a stick blender or jug blender, blend the cucumber from step 1, then pour into the cloth, wrap up and squeeze out the juice. Discard the pulp. Do the same for the cucumbers, celery, apple and spring onions in step 2.