The Northern Express Herald
Chilled green gazpacho soup
Ingredients
| 700 g | Green tomatoes, chopped (Main) |
| 1 | Small onion, chopped |
| 1 | Cucumber, seeded and diced |
| 1 | Green chilli, chopped, use 2 if required |
| 1 | Garlic clove |
| 1 Tbsp | Fresh ginger, grated |
| 1 | Lime, zest and juice |
| 1 handful | Fresh mixed herbs, basil, chervil and mint - chopped |
| 1 cup | Water |
| 2 tsp | Flaky sea salt |
| 1 tsp | Sugar |
| 1 to taste | Freshly ground black pepper |
| ¼ cup | Extra virgin olive oil |
| 1 bowl | Guacamole, to garnish |
Directions
- Into a bowl place the chopped green tomatoes, cucumber, onion, green chillies, garlic clove, grated ginger, the lime zest and juice and herbs.
- Add the water, flaky sea salt, sugar and some freshly ground black pepper.
- Blitz in food processor until smooth.
- Add the extra virgin olive oil, blend again, then chill well.
- Serve in bowls garnished with a spoonful of guacamole.