A workers' cooperative growing food on London's edge in the Lea Valley

Green Gazpacho


2 celery sticks (with leaves), roughly chopped
1 green peppers, seeded and roughly chopped
1 medium cucumbers, peeled, seeded and roughly chopped
Mild chilli (such as jalapeño or half a Hungarian hotwax!), roughly chopped
2 cloves garlic, peeled and roughly chopped
1/2 teaspoon sugar
30-50g walnuts, lightly toasted in a dry pan on a medium heat.
120g pound cavelo nero, washed
20g basil leaves (a small supermarket sized bunch)
15g parsley (a handful)
100ml olive oil, plus more for drizzling
30ml  sherry, white wine or cider vinegar
1/2 teaspoons salt
Freshly ground pepper (white pepper is good if you have it)
30-40g Greek yogurt (or soya yoghurt)
1 cups water
Ice cubes.

All the above ingredients are optional in this green gazpacho which is based on an Ottelenghi recipe. Combine the celery, green peppers, cucumbers, chili (start with less than you think), garlic, sugar, walnuts, spinach, basil, parsley, olive oil, sherry vinegar, salt, pepper and 1 cup water in blender and puree until smooth. Check seasonings, and add more water or chilli if you feel it needs it. Let chill in refrigerator. Serve with a dollop of yoghurt and some finely chopped celery leaf.

Categories:  Recipes

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