Green Gazpacho

This cold soup is amazing! The flavor is so complex – Ottolenghi knocks it out of the park.

2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers
3 slices stale white bread, crust removed
1 jalapeno
4 garlic cloves
1 tsp sugar
1 1/2 c walnuts, lightly toasted
6 c baby spinach
1 c basil leaves
1/4 cp arsley
4 tbsp sherry vinegar
1 c olive oil
3 tbsp Greek yogurt
2 c water
9 oz ice cubes
2 tsp salt
Pepper

Roughly chop up the celery, peppers, cucumbers, bread, chilli and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper.

Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.

Lastly, add the remaining ice and pulse once or twice, just to crush it a little.

Serve cold.
Serves 6.

Serve at once, with the croutons.

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Pizza with Potatoes and Green Garlic

I tend to make pizza on Friday night and generally it is a last ditch effort to clean out the fridge. This week I had some left over boiled potatoes from chorizo tacos and green garlic. The two together are wonderful!

1 bulb green garlic, sliced thin
½ lb new potatoes, boiled and choped
Olive oil
Pizza dough
Pepper
1 tbps chopped fresh rosemary
¼ c freshly grated Parmesan
1 ball of mozzarella 

Preheat oven with pizza stone inside to 450.

Roll out dough, drizzle with olive oil. Top with slices of mozzarella, garlic, potatoes, rosemary, pepper, salt and parm.

Bake for 10 min until cheese is melted and crust is brown.