This fresh gazpacho verde recipe makes a wonderful summertime lunch.
When the hottest of days are upon us, keeping cool becomes imperative. So, one of the best lunch options is this no-cook, cold gazpacho verde. Preparation only takes minutes, yet it results in this incredibly flavourful soup you and your family are sure to love.
The key to a really flavourful soup is resting time. It takes several hours for all the flavours to meld together, so ensure it gets that time before serving.
To really amp up the flavours, roast the tomatillos and jalapeño the evening before and let cool overnight before blending into this soup.
(Makes 6 servings)
1 cup vegetable stock
2 tablespoons extra-virgin olive oil
juice of 1 large lime
1 cup walnuts, toasted
2 cups honeydew melon, diced
1 cup tomatillos, diced
2 cups Swiss chard, chopped
1 large avocado
3 stalks scallions, diced
1 small jalapeño, deseeded and chopped (optional)
salt and ground black pepper to taste
Into a high-powered blender add the vegetable stock, oil, lime juice, walnuts, melon, tomatillos, Swiss chard, avocado, scallions, and jalapeño (if using). Pulse a few times then blend until the soup is smooth (1 or 2 minutes). Taste and season with salt and ground black pepper as needed, then pulse a few times to combine.
Transfer the soup into a tureen or bowl, cover and refrigerate for 2 to 3 hours.
Serve with additional salt and pepper, and a swirl of creme fresh (optional).
Nutritional Information Per Serving:
total calories = 308 | total fat = 21.6g | saturated fat = 2.45g | cholesterol = 0mg | sodium = 257.17mg | net carbohydrates = 22.49g | dietary fibre = 6.36g | sugars = 19.7g | protein = 6.15g