Green Gazpacho with Sorrel and Cucumber-Corn Dressing
⏳ Time
20 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
If the consistency is too thick, adjust it by adding sparkling water.
Ingredients
- Cilantro - 1 bunch
- Orange Bell Peppers - 1 piece
- Celery stalk - 2 pieces
- Sorrel - ½ bunch
- Basil - ½ bunch
- Parsley - 1 bunch
- Dill - 1 bunch
- Garlic - 4 cloves
- Cucumbers - 4 pieces
- Olive Oil - 1 fl oz
- Worcestershire Sauce - 0 fl oz
- TABASCO® - to taste
- Sparkling water - 10 fl oz
- Red Long Chili Peppers - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Corn Cobs - 1 piece
Step by Step guide
Step 1
Cut off the top and bottom of the bell pepper, slice it into 4 pieces, remove the seeds and membranes, and chop it into large pieces.
Step 2
Chop the celery into large pieces and place it in a blender cup.
Step 3
Tear the sorrel into large pieces and add it to the blender cup.
Step 4
Separate the leaves of basil, parsley, and cilantro, and add them along with the stems of basil and cilantro to the blender.
Step 5
Crush and finely chop the garlic, then add it to the blender.
Step 6
Chop 3 cucumbers into large cubes and add them to the cup along with the bell pepper; chop the remaining cucumber into very small cubes and set it aside for the dressing.
Step 7
Add 40 ml of olive oil to the blender, season with salt and pepper, add sugar, Worcestershire sauce, and TABASCO, then pour in 300 ml of sparkling water and blend until smooth.
Step 8
Chop the red pepper into small cubes and add the kernels from the cooked corn (you can use pre-packaged vacuum-sealed corn).
Step 9
Mix the red pepper, corn, and chopped cucumber together.
Step 10
Pour the soup into bowls, placing the cucumber, pepper, and corn dressing in the center of each bowl, and garnish with a sprig of any herb and a few drops of Worcestershire sauce.
Step 11
Serve with garlic baguette.
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