Green gazpacho

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 216, total fat 12 G., saturated fats 2 G., proteins 7 G., carbohydrates 26 G., fiber 4 G., cholesterol 17 mg, sodium 960 mg, sugar 8 G.

Blend roasted poblano peppers, fresh cucumber, and mint for a delicious gazpacho soup. This version of a cold soup uses only green vegetables. You can roast the poblano peppers directly over a gas burner. Once the black skin is removed, you'll find the deliciously flavorful flesh underneath. Serve the gazpacho, garnishing each serving with sliced tomatoes in a contrasting color (red or yellow) or seafood.

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.

Ingredients for the recipe:

1 large poblano pepper
3 tbsp extra-virgin olive oil + extra for drizzling
4 large cloves garlic, crushed
1/4 cup fresh mint leaves
4 cucumbers, peeled, seeded and chopped
Juice of 1 lemon
1 small green or yellow tomato, seeds removed and finely chopped
1 tbsp chopped fresh chives
Lump crab meat (sorted) or sliced cooked shrimp, for serving
Crustless bread, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: poblano pepper, garlic, mint, green tomatoes, crab meat, shrimps

Cooking the dish according to the recipe:

Grill the poblano pepper directly over a gas burner, turning occasionally, until charred throughout. Alternatively, grill the pepper in the oven. Transfer to a cutting board, let cool slightly, then peel, seed, and chop.
Heat olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden, 3-5 minutes; set aside and let cool slightly.

Place the mint, cucumbers, lemon juice, garlic oil, and chopped poblano pepper in a blender and blend until smooth. Season with salt and pepper to taste.
Ladle the gazpacho into 4 bowls and evenly top with tomatoes, green onions, and crab or shrimp. Drizzle with olive oil.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Blender / Summer dishes / Soups / Cold soups / Creamy soups / Fish soups / Food Network - recipes / Spanish cuisine