Green Vegetable Gazpacho

Soups | Kazakhstani cuisine

⏳ Time

20 minutes + 5 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe from a popular American restaurant.

Ingredients

Feta cheese - 7.4 oz
Sorbet Stabilizer - 3.2 oz
Fennel - 24.7 oz
Granny Smith apples - 10.6 oz
Celery stalk - 1.8 oz
Orange Bell Peppers - 14.1 oz
Courgette - 31.7 oz
Edamame Beans - 10.6 oz
Parsley - 2.5 oz
Spinach - 7.1 oz
Shallot - 5.3 oz
Shiso Leaves - 3 fl oz
Crushed ice - 7.1 oz
Sriracha - 0 fl oz
Meyer Lemon Juice - 0 fl oz
Avocado - 14.1 oz
Cucumbers - 14.1 oz
Sorrel - 0 oz
Mizuna - 0.4 oz
Salt - to taste

Step by Step guide

Step 1

Mix the feta and sorbet base until smooth. Place in the freezer for 4–5 hours, or until completely frozen.

Step 2

Juice 250 g of fennel, apples, and celery.

Step 3

Cut 400 grams of fennel and shallots into matchsticks, then blanch them in boiling salted water along with the shelled edamame for 4 minutes. Next, drain and transfer to an ice bath to stop the cooking process. Pat dry.

Step 4

Blanch the parsley and spinach for 1 minute, then transfer them to an ice bath. Once cooled, dry them thoroughly.

Step 5

Blend the blanched vegetables and herbs, green pepper, zucchini, and juice in a blender. Add sriracha sauce, salt, shiso, lemon juice, and ice, and blend again.

Step 6

Slice the remaining fennel, avocado, and cucumber. Pour the soup into bowls, add the vegetables, garnish with herbs, and top with a scoop of feta sorbet.