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1 Green Gazpacho adapted from Yotam Ottolenghi

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Green Gazpacho adapted from Yotam Ottolenghi

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Ingredients

6 portion(s)

  • 130 g Celery Stick with Leaves, chopped 5cm
  • 80 g Green or Yellow Bullhorn Chilli, seeds removed, chopped 4cm
  • 320 g Lebanese or mini Cucumbers, chopped4cm
  • 120 g Stale White bread or Gluten Free Bread, approx 3 slices, Cubed 20mm Optional plus extra slice cut into10mm for croutons
  • 1 fresh green chilli, (remove seeds to lessen heat) chopped 3 pieces
  • 4 cloves garlic
  • 1 heaped tsp sugar
  • 100 g walnuts, (toasted)
  • 120 g baby spinach
  • 25 g Basil leaves
  • 10 g flat leaf parsley
  • 70 g sherry vinegar
  • 70 g extra virgin olive oil, plus extra 30-50g for toasting
  • 40 g Greek yoghurt
  • 450 g water
  • 250 g ice cubes
  • 2 tsp Himalayan salt
  • white pepper, to taste
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  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    TM5 Method

  1. This recipe is recommended for TM5.  Careful not to exceed suggested quantities, the Total quantity is close to Max 2.2L

    Preheat oven 130C

    Toast walnuts for 10mins, stirring after 5 mins to ensure evenly toasted. Set aside and allow to cool

    Increase oven temperature.

    Drizzle 30g-50g EV olive oil over bread cubes, sprinkle with extra salt.  Toast & stir until evenly golden brown. Set aside to cool.

    Add Celery, Bullhorn Chilli, Cucumber, Toasted Bread 20mm cubes, Chilli & Garlic. Chop 5 Sec Speed 5.  Scrape down sides of bowl.

    Add Sugar, Walnuts, Spinach, Basil, Parsley, Vinegar, Oil, Yoghurt, 50g Water, 120g Ice cubes, Salt. Blend 30 Sec Speed 8 using TM spatula to push down herbs.  Redo until all ingredients are chopped.

    With MC in,  Blend 1 to 1.5 min gradually increasing Speed 8 and emulsify by slowly drizzling approx. 400g of Water  through lid.

    Add 130g Ice.  Rough crush 3 Sec Speed 8

    Taste and balance flavour with a little sherry vinegar, salt & pepper

    Drizzle with a little EVOO.

    Serve immediately with optional croutons

     

10

Accessories you need

  • Spatula TM5/TM6
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Tip

For TM31 see Green Gazpacho TM31 where quantities are reduced

Sherry Vinegar enhances the gentle chilli flavours

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is my absolute favourite

    Submitted by NicoleNaturopath on 1. December 2016 - 22:59.

    This is my absolute favourite Summer soup. Such an amazing combination of flavours, and perfect every time. I highly recommend trying it - you will be pleasantly surprised!

    Nicole Tracy Naturopath


    www.nurturedbynature.com.au


     

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