Green gazpacho in shots
Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 200, total fat 16 G., saturated fats 2 G., proteins 4 G., carbohydrates 12 G., fiber 3 G., cholesterol 0 mg, sodium 602 mg, sugar 5 G.
Calories 200, total fat 16 G., saturated fats 2 G., proteins 4 G., carbohydrates 12 G., fiber 3 G., cholesterol 0 mg, sodium 602 mg, sugar 5 G.
The main ingredient in this simple cold soup is cucumber. Green gazpacho requires no cooking and is just as refreshing as its traditional tomato-based cousin. Serve the soup as an appetizer at a house party, pouring it into shot glasses and garnishing each serving with flaked almonds and herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large cucumbers, peeled and cut into 1cm pieces.
- 1 tbsp red wine vinegar
- 1 teaspoon of sugar
- 1/3 cup almond petals with skins
- 3 tablespoons extra-virgin olive oil
- 1 small clove of garlic, chopped
- Half a small bunch of parsley, leaves coarsely chopped
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Cooking the dish according to the recipe:
- In a medium bowl, combine cucumber, vinegar, sugar, and 2 teaspoons salt and let sit at room temperature, stirring occasionally, until cucumber releases juices, about 30 minutes.
- Meanwhile, place the almonds in a large skillet and toast over medium heat, stirring occasionally, until golden brown, about 3 minutes. Set aside to cool.
- Place the olive oil and garlic, cucumber mixture and any juices, 6 ice cubes, and most of the almonds and parsley, reserving 2 tablespoons of each, in a blender. Blend on high speed until very smooth. Refrigerate until completely chilled, about 2 hours.
- Ladle the soup into 60 ml shot glasses. Sprinkle each serving with almonds and parsley.
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