Green Gazpacho

During winter a hot soup is what I most want for lunchtime. Well not always of course. During summer time a hot soup of course is too much heating when it's hot outside. Then I mostly eat a good salad, but when I was in italy a few years ago I came to knew how good a selfmade "Nonna" gazpacho tastes like and I immediatly fell in love for it.

A Gazpacho is so easy and fast done. The soup even tastes better the next day and as I knew that already I prepared the soup yesterday - for todays lunch.
Saturdays are mostly filled with a lot of work at home and in the garden. Therefore I was glad that lunch waited in the refrigerator, served together with some crostinis. Yummy :)

 

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Green Gazpacho



Ingredients

600 gr of green tomatoes
200 g  cucumber
1 green pepper
2 Celery stalks
½ Fennel bulb
½ clove of garlic
6 Leaves Mint
some splashes of green Tabasco
Salt
freshly ground pepper
2 1/2 tsp. sherry vinegar

Preparation

Rinse the tomatoes, cut into quarters and cut the stem out. Peel cucumber, cut in half lengthways and remove the seeds with a teaspoon. Cut the cucumber into pieces.

The pepper into quarters, clean, rinse and cut into pieces. Clean Celery and may unlock thread, then rinse and cut into pieces. Clean the fennel, rinse, cut into quarters and cut out the core. Dice the fennel. Peel the garlic. Rinse Mint and shake dry.

Puree very fine the coarsely chopped vegetables, garlic, mint, Tabasco, salt, pepper and vinegar in a blender. Pass the puree through a sieve and put 4-6 hours in the refrigerator and allow to cool.

 

After the hours taste the gazpacho again with salt, pepper and Tabasco spicy and serve.