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When the temperature rises, a cool and spicy gazpacho can be a perfect way to refresh and energize. This green gazpacho recipe combines fresh herbs, spicy peppers, and crisp vegetables for a flavorful summer dish.
Ingredients Needed
- 2 cups fresh cucumber, chopped
- 1 cup green bell pepper, chopped
- 1 small jalapeño or serrano pepper, seeds removed for less heat
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley
- 2 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 cup cold water or vegetable broth
Preparation Steps
Start by washing all the fresh vegetables and herbs thoroughly. In a blender, combine the cucumber, green bell pepper, jalapeño, cilantro, parsley, and garlic. Blend until smooth.
Add the olive oil, red wine vinegar, salt, and pepper. Continue blending while gradually adding the water or broth until you reach your desired consistency. The gazpacho should be smooth but not too watery.
Taste and adjust the seasoning, adding more salt, vinegar, or peppers if you like it spicier. For an extra kick, you can include a dash of hot sauce or more chili peppers.
Serving Suggestions
Chill the gazpacho in the refrigerator for at least an hour before serving. Serve cold, garnished with additional chopped herbs, a drizzle of olive oil, or a few slices of chili for presentation. It pairs well with crusty bread or light salads.
This spicy green gazpacho is perfect for hot days, offering a refreshing yet fiery taste. Enjoy making and sharing this vibrant dish with friends and family!