Like many food lovers, I bow to the altar of Yottam Ottlolenghi. I love pouring over his books, visiting his restaurants in London and reading up on him but for some reason I rarely make any of his recipes. This green gazpacho is an exception probably because it’s so quick and easy. Gazpachos are fresh by their very nature but this is simply the freshest as well as the tastiest that I’ve ever had.

 

My friend Chris made it for me last summer and I’ve been making it ever since when I want something super clean. I made it today in a vague attempt at a pre-vacation cleanse before I overload on pasta in Italy. I’m off tomorrow and already counting the hours until I can sit on ‘the wall’ and watch the sun set with an ice cold G&T!

 

Ottolenghi’s Green Gazpacho

Adapted from Plenty

Serves 6

Ingredients:

Croutons:

2 thick slices of 7 grain bread, cubed

4 tablespoons extra virgin olive oil

Sea salt

 

Gazpacho:

2 celery stalks (including leaves), roughly chopped

1 green bell pepper, seeded and roughly chopped

6 mini cucumbers, peeled and roughly chopped

3 slices of stale white bread, crusts removed and broken into small pieces

1 jalapeno pepper (seeds removed or not depending on whether you like heat), chopped

3 garlic cloves, chopped

5 cups of baby spinach

1 cup basil leaves

2 tablespoons of parsley leaves

1 teaspoon sugar

2 tablespoons of champagne vinegar

1 cup extra virgin olive oil

3 tablespoons of greek yoghurt

1 cup of water

2 teaspoons salt

4 ice cubes

 

Method:

Croutons:

1. Preheat the oven to 375°F.

2. Toss the bread cubes in the oil and salt and arrange on a baking tray. Bake for 10-12 minutes until crisp.

3. Remove and leave to cool.

 

Gazpacho:

1. Fit as many of the ingredients as you can (except the ice cubes) into a large blender and blitz until smooth.

2. Transfer to a bowl and blitz the rest of the ingredients along with the ice cubes.

3. Add the second batch to the bowl and mix well to combine.

4. Serve immediately with croutons.