Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
| Servings | Prep Time |
| 6/8 people | 20 minutes |
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Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
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Ingredients
- 2 pounds English hothouse cucumbers, chopped 2 large cucumbers
- 2 cloves garlic, smashed
- 2 cups coarsely chopped arugula
- 2 cups coarsely chopped mixed herbs such as basil, parsley, cilantro and/or mint
- 3 tablespoons balsamic vinegar
- sea-salt
- 3/4 cup extra virgin olive oil plus more for finishing
Servings: people
Instructions
- Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth.
- Add arugula, herbs, balsamic vinegar, and a large pinch of salt and puréè, stopping to scrape down the sides of the blender as needed, until very smooth.
- With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed).
- Taste gazpacho and season with more salt and vinegar as desired - you want it to be borderline too salty and acidic at room temperature.
- Transfer gazpacho to an airtight container, cover and chill until very cold.
- Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses
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