Kombucha Green Gazpacho
Kombucha Green Gazpacho
A small cup or bowl of spicy chilled soup before a barbecue, or as part of a fresh, clean lunch, offers a little extra something. It’s a good digestive and, because it’s drifted out of fashion slightly, now offers some novelty! The difference here is made by the combination of the different chilli elements. If […]
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1 packed cup mixed soft herbs (mint, fl at-leaf parsley, basil; a little dill is good too)
- 1 large handful ice cubes, plus up to 200mL ice-cold water
- 3 medium cucumbers, roughly chopped (peeled if waxy), reserving a little for garnish
- 1 green capsicum, poblano or green Anaheim, deseeded
- 1 ripe avocado
- ½ green apple
- 2 spring onions (or ½ small white onion) 1 small garlic clove, core removed
- ½ jalapeño, deseeded (adjust to taste), plus extra fi nely diced to garnish
- 50g macadamias, roughly chopped, optional
- 60mL extra-virgin olive oil, plus extra to finish
- Sea salt & freshly ground black pepper
- 1 tbsp apple-cider vinegar or kombucha vinegar, plus more to taste
- Coriander leaves, to serve
- Sour cream, optional
Method
- Put the herbs in a blender with a few of the ice cubes and blitz to a smooth purée, as putting the herbs in first keeps the soup smoother and a brighter green.
- Add the cucumber, capsicum or green pepper, avocado, apple, spring onion, garlic, jalapeño and macadamias. Pour in the olive oil and add a good pinch of salt and pepper.
- Blend, adding the rest of the ice and the cold water a little at a time until silky and velvety, working in batches if needed.
- Taste and season hard. It should taste slightly too salty at room temperature because chilling mutes the seasoning. Chill for at least 2 hrs, ideally overnight, as the flavour will develop.
- Just before serving, stir in the apple-cider or kombucha vinegar (adding the acid now keeps the colour vivid). Taste and adjust the seasoning.
- Serve cold, topped with the reserved cucumber fi nely chopped, a little fi nely diced jalapeño and some coriander. Add a dollop of sour cream if you like, then fi nish with a drizzle of olive oil and a grind of pepper.
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