INTRICATE GREEN GAZPACHO

Intricate Green Gazpacho image

Provided by Molly O'Neill

Time 15m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 bunch cilantro
1 bunch parsley, plus more for garnish
6 sprigs basil
1/4 jalapeno, coarsely chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1 scallion, trimmed and thinly sliced
3 tomatillos, cut into tiny dice
1/2 semi-ripe avocado, peeled and cut into tiny dice
1/2 Granny Smith apple, cut into tiny dice
1 teaspoon lemon juice
1 medium cucumber, peeled and seeded, cut into julienne strips

Steps:

Bring a large pot of salted water to a boil. Add cilantro, parsley and basil and cook until bright green, about 45 seconds. Remove the herbs and place into a bowl of ice water until cold. Drain.
In a blender, combine the herb mixture, jalapeno and 2 cups ice water and puree until smooth. With the motor running, add the oil. Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper.
In a large bowl, toss together the scallion, tomatillos, avocado, apple and lemon juice and season with salt and pepper.
In a small bowl, season the cucumber with salt and pepper. Using your hands, squeeze out the excess liquid from the cucumber. Place 1/4 of the cucumber in the center of each of four soup bowls and surround the cucumber with the tomatillo mixture. Pour 1/4 of the herb puree into each bowl. Garnish each bowl with chopped parsley and serve.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 5 grams