Green gazpacho with sorrel and cucumber-corn dressing
4 servings
20 minutes
Green gazpacho with sorrel and cucumber-corn dressing is a fresh and aromatic summer soup inspired by Spanish traditions. Its base is rich greens: cilantro, basil, parsley, and dill, complemented by refreshing cucumber notes and the spiciness of garlic. The tanginess of sorrel adds lightness to the soup while olive oil softens its texture. The dressing made from cucumbers, sweet peppers, and corn adds a pleasant contrast of flavors and crunch. This gazpacho is perfect for hot days, providing invigorating coolness and rich taste. Serving it with garlic baguette makes it a hearty and complete dish. It’s gastronomic poetry where the freshness of greens meets the rich depth of vegetables, creating a refined and memorable delight.
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 pieces.
- Green pepper: 1 piece
2
Chop the celery coarsely and place it in the blender cup.
- Celery stalk: 2 pieces
3
Tear the sorrel into large pieces; place it in the blender cup.
- Sorrel: 0.5 bunch
4
Separate the leaves of basil, parsley, cilantro, take the dill branches and add them along with the stems of basil and cilantro to the blender.
- Green basil: 0.5 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Fresh cilantro (coriander): 1 bunch
5
Crush and finely chop the garlic, add it to the blender.
- Garlic: 4 cloves
6
Cut 3 cucumbers into large cubes, add to a glass with pepper, and chop the remaining cucumber into very small cubes for dressing.
- Cucumbers: 4 pieces
- Cucumbers: 4 pieces
7
Add 40 ml of olive oil to the blender, season with salt and pepper, add sugar, Worcestershire sauce, and Tabasco, 300 ml of sparkling water, and blend until pureed.
- Olive oil: 40 ml
- Worcestershire sauce: 15 ml
- Green TABASCO®: to taste
- Carbonated water: 300 ml
- Salt: to taste
- Ground black pepper: to taste
8
Cut the red pepper into small cubes, add cooked corn kernels (you can use ready-made ones in vacuum packaging).
- Fresh red pepper: 1 piece
- Corn cobs: 1 piece
9
Mix red pepper, corn, and chopped cucumber.
- Fresh red pepper: 1 piece
- Corn cobs: 1 piece
- Cucumbers: 4 pieces
10
Pour the soup into bowls, place a dressing of cucumbers, peppers, and corn in the center of each bowl, garnish with a sprig of any greenery and drops of Worcestershire sauce.
- Worcestershire sauce: 15 ml
- Fresh cilantro (coriander): 1 bunch
11
Serve with garlic baguette.
- Garlic: 4 cloves