Green Tomato Gazpacho
2 servings
15 minutes
Green tomato gazpacho is an original version of the famous Spanish cold soup. This refreshing and spicy dish originates from Andalusia, where traditional gazpacho is made from red tomatoes. However, pickled green tomatoes give it an unusual sweet-sour taste with a hint of spiciness. Crunchy cucumbers and green onions add freshness, while wine vinegar and olive oil enhance the richness of flavors. Gazpacho is perfect for hot days when you want something light yet satisfying. It is served chilled, complemented by a slice of rye bread for flavor harmony. This soup not only refreshes but also stimulates the appetite, offering an unforgettable gastronomic journey.
1
Prepare all the ingredients.
2
Chop the pickled green tomatoes coarsely.
- Pickled green tomatoes: 3 pieces
3
Put tomatoes in the blender bowl, add celery, shallots, garlic, and chili.
- Pickled green tomatoes: 3 pieces
- Celery stalk: 1 piece
- Shallot: 30 g
- Garlic: 1 clove
- Green chili pepper: 0.5 piece
4
Strain everything and dilute with water and tomato marinade to a soup consistency.
- Water: 300 ml
- Marinade: 100 ml
5
Cut the cucumbers into small cubes and chop the green onion.
- Cucumbers: 200 g
- Spring onion: 10 g
6
Pour the soup into bowls, drizzle with wine vinegar and olive oil.
- Wine vinegar: 10 ml
- Extra virgin olive oil: 2 tablespoons
7
Place cucumbers and green onions on the plates.
- Cucumbers: 200 g
- Spring onion: 10 g
8
Serve gazpacho made from green tomatoes with a slice of black bread.
- Rye (black) bread: 2 pieces
