Green gazpacho recipe
This tomato-less gazpacho is actually a variation on the walnut-enriched Balkan specialty, tarator.
2 small green peppers (about 3/4 pound), seeded and chopped
6 Persian cucumbers (or 2 small ones, about 1 pound), peeled and chopped
3 slices stale white bread, crusts removed, torn into pieces
1 fresh green chili (optional)
4 cloves garlic, smashed
6 cups baby spinach
1 1/2 cups walnuts, lightly toasted
1 cup mint or basil leaves
1 cup chopped parsley leaves and stems
About 2 cups water, divided
1 cup extra-virgin olive oil, divided, plus more for garnish
4 tablespoons sherry vinegar
2 teaspoons salt
1. In a large bowl, combine peppers, cucumbers, bread, chili, garlic, spinach, walnuts, mint and parsley. Place half the mixture in blender with 1 cup water and 1/2 cup oil and process until smooth. Pour into another bowl. Process the rest with the remaining water and oil and add to first batch.
2. Stir vinegar into gazpacho and, if desired, thin with a little more water to make a looser soup. Season with salt and pepper. Refrigerate until serving, then correct seasoning and serve. Divide soup into bowls and drizzle with additional oil.
Makes 6 to 8 servings.
Adapted from Yotam Ottolenghi's "Plenty" (Chronicle, $35)