This fresh and flavorful chilled soup recipe is a Mediterranean-style summer favorite. Try it with a slice or two of toasted walnut bread for a light lunch on a sunny afternoon.
Ingredients
1/2 cup breadcrumbs, day-old
1 cup water
4 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
12 California walnut halves
2 cucumbers, peeled, seeded, chopped
1 green pepper, cored, cut into 2-inch squares
4 ounces spinach, fresh, stems removed
1 teaspoon kosher salt (or to taste)
Yogurt, plain, for garnish, optional
California walnuts, chopped, toasted, for garnish
PREPARATION
In a small bowl, combine the breadcrumbs and water; add the vinegar and set aside to soak for 30 minutes.
In the bowl of a powerful blender, combine the breadcrumbs and all the water, the olive oil, walnuts, cucumbers, green pepper, spinach and salt; blend until smooth, you may need to push some of the ingredients down to facilitate blending.
Add a little extra ice water if necessary; store the gazpacho in the fridge until chilled. Garnish with a little drizzle of yogurt and extra walnuts; serve cold.