Green Gazpacho

Page 180

Cuisine: Mediterranean | Course Type: Soups and Stews

(1 review)

Tags: summer cucumber spinach garlic celery gazpacho served cold

Recipe Review

First reviewed 10 May 2012: 2 stars
Also known as 'Death by Garlic'. Honestly, the first few spoonfuls were okay, but after that it just became inedible. Four cloves of raw garlic! It might be different if you serve the soup immediately - I prepared it yesterday and left it in the fridge overnight, but even then, one clove of garlic is probably just all you need.

Because I left it in the fridge, I didn't need the ice cubes; I also used only one cup of water, and the consistency of the soup was perfectly fine that way. I didn't use the walnuts, and I made my own croutons.

Once you manage the garlic taste, I think the soup can actually be quite nice. It's very easy to assemble if you have a kitchen machine, it's no-cook and delicious when served cold, and therefore a bliss in summer. Making a green gazpacho instead of a red one felt a bit strange at first (which is strange as I enjoy green Watercress or Three Green Vegetable Soup), but I got used to it soon enough.

Edited 10 June 2013: 4 stars
Really, half a clove of garlic is all you need. Okay, it was quite a big clove, so you could just use one whole normal sized one, but definitely not more than that! I would also use a little less olive oil to make it a little lighter. The croutons are brilliant, can't get enough of those. It was much nicer this time, really presentable, except for the colour - red gazpacho just looks a little more appealing.

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