Chilled Green Gazpacho
For the warmer days
I don’t like calling things what they’re not. This is not a Gazpacho. However, it doesn’t feel right calling this a soup either. To me, soups are hot, always. This is a gazpacho for need of a better word! Either way, and arguably more important, it’s delicious, refreshing, and the perfect light lunch or starter to enjoy in the sunshine.
Serves 6 as a starter
Ingredients
1 red onion, peeled an quartered
1/2 clove of garlic, peeled
1/4 of a small ripe green melon, skin removed
1 medium cucumber, whole
1 green pepper, quartered and seeds removed
A small bunch of fresh basil
3 tbsp Sherry vinegar
1/4 cup of extra virgin olive oil
1 tsp sumac, and extra for garnish
1 tbsp natural yoghurt per serving, for garnish
Salt and pepper to taste
Ice, to serve
Method
Add everything except garnish ingredients to a high-speed blender and blend till very smooth.
Store in the fridge until ready to serve. Serve on ice with a dollop of yoghurt, a drizzle of olive oil, a pinch of sumac and a few basil leaves.