Mexican-Inspired Green Gazpacho

An ice-cold Mexican twist on gazpacho.

0 minutes prep

40 minutes cook

Serves 4

Joanna Sarah-Freedman

Ingredients

Gazpacho:

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

To garnish:

50gfeta, crumbled

1small avocado, diced

tortilla chips

coriander leaves

pink pickled onions

Tabasco or Tajin (optional)

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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Joanna Sarah-Freedman

Joanna is Twisted's senior writer, responsible for bringing you all the very latest food trends, news, and interviews with chefs. She's worked as a journalist for six years, and after stints at various lifestyle publications, she's now ready to focus the most pressing talking point of them all: what the world's eating. There's rarely a moment Joanna's not thinking about food, and if she's not trying to emulate Nigella in the kitchen she's usually sat in a restaurant somewhere, eating the stuff. Naturally, this means you can take her restaurant guides as gospel.

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