A recipe for green gazpacho has been published, providing a method to use up excess green vegetables and herbs. The recipe suggests that a gazpacho can help clear out a crisper drawer and incorporate various greens into a meal.
The recipe, which serves four, includes 400g of green vegetables such as cucumber, courgette, celery, lettuce, spinach, or peas, along with 50-100g of soft green herbs like parsley, basil, mint, or coriander. Other ingredients include ice cubes, extra-virgin olive oil, lemon juice or vinegar, a small garlic clove, and sea salt. Optional spices such as cumin, ground coriander, and cayenne pepper can also be added.
The preparation involves blending the chopped vegetables, herbs, chilled water, ice cubes, oil, garlic, and salt, then adjusting seasoning and acidity. The gazpacho is best served well chilled, either immediately after preparation with ice or after chilling in the fridge for 30 minutes to an hour. It can be stored, covered, in the fridge for up to three days, though it is recommended to be eaten on the day it is made. Garnish with finely diced reserved vegetables, herbs, and a drizzle of olive oil.