Green Gazpacho

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.


Green Gazpacho

by 2  people


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Servings: Yields a scant 6 cups
Related Categories: Soup, Spanish Gazpacho, Vegetable Soup

 
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Ingredients
  • 1-1/2 pounds
    cucumbers (4 to 5 picklers or 2-1/2 large slicers), peeled, seeded, and cut into 1-inch pieces (to yield 3 cups)
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  • 1 tablespoon
    kosher salt; more to taste
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  • large yellow pepper
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  • medium ripe avocado
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  • medium sweet onion, cut into 1-inch pieces (2 cups)
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  • 1/4 teaspoon
    freshly ground black pepper; more to taste
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  • 3 ounces
    fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)
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  • 1 teaspoon
    chopped garlic
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  • 1/4 cup
    coarsely chopped fresh flat-leaf parsley
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  • 3 tablespoons
    coarsely chopped fresh cilantro
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  • 1 tablespoon
    coarsely chopped fresh basil or mint
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  • 2/3 cup
    extra-virgin olive oil; more for garnish
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  • 2 tablespoons
    red-wine vinegar
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Directions
1.
Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 teaspoon of the salt. Let them sit for 30 minutes to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and refrigerate; you'll need it later. Cut the avocado in half, peel one half, and cut it into 1-inch chunks. Lightly coat the cut surface of the remaining half with oil, wrap it in plastic, and refrigerate for later.
2.
Rinse and drain the cucumber. Put the cucumber, pepper, avocado, onion, the remaining 1-1/2 teaspoons salt, and the pepper in a food processor and puree. Transfer the puree to a large bowl and reassemble the processor. Process the bread, garlic, and herbs until the bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar to the mixture and process briefly to thoroughly combine. Add the bread mixture and 1 cup water to the cucumber puree and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving.
3.
When ready to serve, peel the reserved avocado half and cut it into 1/2-inch dice. Cut the reserved pepper into 1/4-inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until it's thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado and pepper. Drizzle about 1 teaspoon of olive oil over each bowl and serve.

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