A twist on the Spanish classic; only no tomatoes and a considerably greener looking chilled soup. A real refresher, filled with natural and healthy ingredients. In this recipe I decided to remove any bits in the blending process, however you can leave it the way it is and enjoy the earthier flavours and added texture. Additionally, if you keep the sieved bits in a separate bowl you could either boil up some potatoes or some pasta and use that as your base, mixed with some extra virgin olive oil; this way nothing goes to waste and you get all the nutrients from the ingredients.
- 1 courgette
- 1 garlic clove
- 1 tsp lemon juice
- 5-6 basil leaves
- 1 tbsp olive oil
- 400ml water
- 1 spring onion
- A handful of curly kale
- Extra Virgin olive oil
- Put all ingredients into a food processor and blitz until smooth.
- Strain the mixture through a sieve and into a deep bowl or jug.
- Leave in the fridge for at least an hour before serving.
Optional: upon serving drizzle over some extra olive oil and serve.
2 thoughts on “Courgette Gazpacho”
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