Description
Refreshing and vibrant Green Gazpacho that combines the tangy flavors of lime and champagne vinegar with fresh cucumbers, tomatillos, herbs, and a creamy touch of crème fraîche. Marinated overnight for depth of flavor and blended into a smooth, cool soup perfect for warm days.
Ingredients
Dressing
- 2 tablespoons champagne vinegar
- Juice from 1 lime
- 1/2 cup crème fraîche (plus more for topping)
- 1/2 cup plus 2 tablespoons olive oil
- 1/2 teaspoon fine-grain sea salt
Main Ingredients
- 2 cups cubed sour dough baguette (about 1/4 baguette)
- 2 Persian cucumbers or 1 hot house cucumber
- 1/2 green bell pepper
- 4 tomatillos (husked and quartered)
- 3 scallions (sliced)
- 1 garlic clove (rough chopped)
- 1/2 cup tightly packed chopped Italian parsley
- 1/2 cup tightly packed chopped cilantro
- 2 tablespoons radish flowers (chive flowers or arugula flowers, optional)
Instructions
- Prepare Dressing and Marinate: In a large bowl, thoroughly whisk together the champagne vinegar, lime juice, crème fraîche, olive oil, and sea salt. Add the cubed sourdough bread, diced Persian cucumbers, chopped green bell pepper, quartered tomatillos, sliced scallions, rough chopped garlic, chopped Italian parsley, and chopped cilantro. Toss everything until all ingredients are evenly coated in the dressing. Cover the bowl with plastic wrap and refrigerate to marinate for at least 4 hours, preferably overnight, to allow flavors to meld.
- Blend the Gazpacho: Depending on your blender size, you may need to blend in batches. Pour 1 cup of water into the blender, then add all of the marinated gazpacho ingredients. Blend on low speed for about one minute, using a spatula or tamper to push down ingredients as needed to ensure even blending. The mixture might look slightly broken at this stage; don't worry.
- Finish Blending and Adjust Seasonings: Increase the blender speed to high and blend for another 1 minute to achieve a smooth texture. Remove the lid, taste the gazpacho, and adjust salt as necessary. Give it one more quick pulse to combine the seasoning.
- Adjust Consistency and Serve: Transfer the soup to a serving bowl and stir in an additional 1/4 to 1/2 cup of water to reach a consistency similar to heavy cream. Divide the soup into individual bowls, top each with a small dollop of crème fraîche, and garnish with edible flower petals such as radish flowers, chive flowers, or arugula flowers if desired for a decorative and flavorful touch.
Notes
- The marinating step is key for optimal flavor; allow at least 4 hours or overnight.
- If you prefer a chunkier texture, pulse the blender less and blend for a shorter time.
- Edible flowers are optional but add a lovely visual and delicate flavor.
- Use fresh tomatillos for authentic tartness; if unavailable, a small amount of green tomatoes can be a substitute but will alter the flavor.
- Adjust water quantity to achieve your preferred soup thickness.
