Sippin’ Green Gazpacho

Ingredients for Sippin’ Green Gazpacho

• 900g English hothouse cucumbers (about 2 large), chopped

• 2 garlic cloves, smashed

• 2 cups coarsely chopped rocket

• 2 cups coarsely chopped mixed tender herbs (such as basil, parsley, coriander, and/or mint)

• 45ml (or more) sherry vinegar or red wine vinegar

• Kosher salt

• 180ml (or more) olive oil

Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add rocket, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours.

Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.