Green Gazpacho with Sorrel
Soups • Spanish
Description
Green Gazpacho with Sorrel
Ingredients
- Cilantro 5 oz
- Sorrel 0 oz
- Cucumbers 5 oz
- Orange Bell Peppers 5 oz
- Celery salt 0 oz
- Basil 0 oz
- Parsley 0 oz
- Dill 1 piece
- Thyme 1 piece
- Garlic 4 cloves
- Worcestershire Sauce 0 oz
- TABASCO® 0 fl oz
- Sugar 0 oz
- Olive Oil 5 fl oz
- White bread 0 oz
- Non-alcoholic sparkling wine 10 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut off the top and bottom of the bell pepper, slice it into 4 pieces, remove the seeds and membranes, and chop it into large cubes.
Step 2
Tear the sorrel into large pieces and place it in a blender cup.
Step 3
Separate the leaves of basil (set aside 2 tops for garnish), parsley, celery, and thyme, remove the dill sprigs, and add them along with the whole cilantro to the cup.
Step 4
Crush and finely chop the garlic, cut the crust off the bread, tear it into large pieces, and add it to the cup with the garlic.
Step 5
Chop half of the cucumber into large cubes, add it to the cup along with the bell pepper, and finely chop the remaining part.
Step 6
Add 40 ml of olive oil, season with salt and pepper, add sugar, Worcestershire sauce, TABASCO, 250 ml of sparkling water, and blend until smooth.
Step 7
Pour the soup into bowls, sprinkle with finely chopped cucumber, garnish with a sprig of parsley, and serve.
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