Mexican-Inspired Green Gazpacho
An ice-cold Mexican twist on gazpacho.
0 minutes prep
40 minutes cook
Serves 4
Ingredients
- 400ggreen tomatoes (or tomatillos, if you can get them), chopped
- 1green pepper, deseeded and chopped
- 1/2cucumber, chopped
- 1 ripe avocado
- 1garlic clove
- 2small jalapeños
- 1 thick slice white bread, crusts removed
- 1lime, zested and juiced
- 15g fresh coriander (leaves and stems)
- 1 tbspsherry vinegar
- 3 tbspextra virgin olive oil
- salt and pepper, to taste
- splash of cold water or ice, to adjust texture
- 50gfeta, crumbled
- 1small avocado, diced
- tortilla chips
- coriander leaves
- pink pickled onions
- Tabasco or Tajin (optional)
Gazpacho:
To garnish:
A bright and refreshing green gazpacho with avocado, lime, and coriander, finished with crumbled feta and crispy tortilla chips.
Method
Starting by tearing the bread into chunks, place in a bowl, and cover with a splash of cold water. Leave for 5 minutes to soften.
In a blender, add the green tomatoes, green pepper, cucumber, avocado, garlic, jalapeño, onion, coriander, soaked bread, lime zest and juice, vinegar, olive oil, and a good pinch of salt. Blend until smooth.
If it’s too thick, add a little more cold water or a couple of ice cubes. Taste and adjust — more salt, lime, or vinegar until it’s bright and punchy.
Transfer to a jug or bowl, cover, and chill in the fridge for at least 2 hours (or overnight). It should be served cold.
Pour gazpacho into chilled bowls, top with avocado, crumbled feta and - if you fancy some crunch - crispy tortilla chips. Garnish with fresh coriander, pink pickled onions, and Tabasco or Tajin - if you want extra zing.
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