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Ingredients
Green gazpacho with roast almonds
2–4 garlic cloves, chopped
3 spring onions (scallions), trimmed and chopped
2 Lebanese (short) cucumbers (about 350 g/12 oz), peeled and chopped
1 green capsicum (pepper) (about 250 g/9 oz), seeded and chopped
80 g (3 oz) day-old bread, chopped
½ an iceberg lettuce ,outer leaves discarded, chopped
2 large handfuls flat-leaf (Italian) parsley, chopped
1 large handful coriander (cilantro) leaves, chopped
310–375 ml (10¾–13 fl oz/ 1¼–1½ cups) vegetable stock
250 ml (9 fl oz/1 cup) extra virgin olive oil
60 ml (2 fl oz/¼ cup) sherry vinegar, or to taste
80 g (3 oz/1½ cup) roasted almonds, coarsely chopped
Method
1. Combine the garlic, spring onion, cucumber, capsicum, bread, lettuce and herbs in a large bowl. Working in batches, process the mixture in a food processor, adding a little of the stock to each batch, until a purée forms.
2. Transfer the purée to a large bowl, then stir in 185 ml (6 fl oz/¾ cup) of the olive oil and the sherry vinegar. Season to taste with sea salt and freshly ground black pepper.
3. Cover the bowl tightly, then refrigerate for 2 hours or until well chilled.
4. Divide the soup among bowls and serve sprinkled with chopped almonds and drizzled with remaining olive oil.
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