charlotte eats green gasphaco
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Green Gazpacho

Vegan, Low Protein (PKU), Gluten Free and Dairy Free

Total Protein Count: 0 g Protein (without seed garnish)
2 Serves = 0 g Protein per serve

I recently enjoyed a week of juice cleansing. I love juices so much, or my tummy does rather, I could do it all year. It actually is quite daunting to go back to solid food. So during the time between juice and solid, I have been enjoying green gazpacho.  It is perfect for summer, entertaining and is completely raw, but not boring with the jalapeno. The green version of the classic tomato gazpacho is much more FODMAP and Fructose-free friendly.

Double the recipe if you like or thin it out with more water if you like it more soup-like in texture. I double the recipe, store in individual jars and grab for a quick weekly lunch or dinner. If you have kids or don’t want the gazpacho to be spicy, omit the jalapeno pepper. Charlotte loved the less spicy version!

Ingredients:

1 Tbsp sherry vinegar or apple cider vinegar
1 Tbsp lime juice
1/4 tsp sea salt
3 Tbsp extra virgin olive oil (plus 2 tsp extra for drizzling)
1 lebanese cucumber, chopped
1/4 green capsicum, chopped
1/4 deseeded green jalapeno, chopped, * optional
2 spring onions, finely sliced
1/2 garlic clove, chopped
2 Tbsp chopped flat-leaf parsley
2 Tbsp chopped coriander
2 Tbsp chopped mint leaves

Garnish:

pinch of paprika
2 tsp pepita seeds (or your choice)
1 cup cubed bread with no crusts (sourdough, gluten free, or your choice)

Procedure:

Place vinegar, lime juice, salt and 3 Tbsp olive oil in a large bowl and whisk together. Add remaining ingredients except the herbs. Toss together until well coated. Cover with plastic wrap and leave in the fridge to marinate for at least 4 hours, ideally overnight.

Place mixture in a blender along with all the herbs. Process on a low setting until ingredients become like a chunky puree. Increase speed to high and gradually add about 1/2 cup of very cold water to create a smooth mixture. Blend on high speed for a minute then add more water until you achieve a soup-like consistency. Taste and adjust seasoning. Place in the fridge to allow it to become super chilled.

Toast bread and cut into small cubes.

Pour chilled soup into two bowls or glass glasses and drizzle a tsp of oil on top of each dish. Garnigh with toast, paprika and chives, and serve immediately.

Notes:

– 1 tsp cayenne pepper can also be added for additional spice.
– For a FODMAP-friendly meal, omit the spring onions and garlic.
– Sherry vinegar can be substituted with white wine vinegar.
– 1 Tbsp plain yogurt can be added to the liquid mixture if you prefer a creamier texture and can handle dairy.

 

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