SIPPIN' GREEN GAZPACHO
This zippy, herbaceous drinkable soup is like a trip to the farmers' market in a glass.
Provided by Amiel Stanek
Categories Bon Appétit Soup/Stew Summer Appetizer Cucumber Arugula Garlic Herb Vinegar Lunch Dinner Wheat/Gluten-Free Dairy Free Vegetarian Vegan
Yield 6 cups
Number Of Ingredients 7
Steps:
- Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired-you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4-12 hours.
- Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.
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