Green gazpacho with sorrel
2 servings
15 minutes
Green gazpacho with sorrel is a refreshing and light soup that originates from sunny Spain. This unusual version of classic gazpacho combines the spicy freshness of greens, the zest of garlic, and the crunchy texture of cucumbers and bell peppers. Sorrel adds a gentle tartness that harmonizes with aromatic herbs—basil, parsley, celery, and cilantro. Olive oil gives a velvety structure while mineral water makes the taste even lighter. Gazpacho refreshes on a hot day and can be served as an appetizer or light main dish garnished with greens and finely chopped vegetables. A wonderful choice for summer picnics and dinners, this soup is a true celebration of freshness!
1
Cut off the top and bottom of the bell pepper, slice it into 4 pieces, remove the seeds and partitions, and chop it into large cubes.
- Green bell pepper: 150 g
2
Tear the sorrel into large pieces; place it in the blender cup.
- Sorrel: 20 g
3
Separate the basil leaves (set aside 2 tops for garnish), parsley, celery, and thyme; separate the dill sprigs and add them along with whole cilantro to a glass.
- Green basil: 8 g
- Parsley leaves: 20 g
- Celery greens: 70 g
- Dill: 1 piece
- Thyme: 1 piece
- Fresh cilantro (coriander): 100 g
4
Crush and finely chop the garlic, cut the crust off the bread, tear it into large pieces, and add it with the garlic to the glass.
- Garlic: 4 cloves
- White bread: 30 g
5
Cut 0.5 cucumber into large cubes, add to the glass with pepper, and chop the remaining part into very small cubes.
- Cucumbers: 120 g
6
Add 40 ml of olive oil, salt, pepper, sugar, Worcestershire sauce, and Tabasco, 250 ml of sparkling water, and blend until pureed.
- Olive oil: 80 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 5 g
- Worcestershire sauce: 12 g
- TABASCO®: 1 ml
- Mineral water with gas: 250 ml
7
Pour the soup into bowls, sprinkle with finely chopped cucumber, garnish with a sprig of parsley, and serve.
- Cucumbers: 120 g
- Parsley leaves: 20 g