White Gazpacho By Vicky Ratnani

White Gazpacho

This is a truly refreshing soup best served ice cold in summer.
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Serves

2

Cooking Time

0 Min

Meal Type

SALAD

Preparation Time

25 min

Difficulty

Medium

Rate This Recipe6

INGREDIENTS

  • For White Gazpacho
  • 2 to 3 cucumbers
  • 1 spring onion greens
  • 8 to 10 garlic cloves
  • ½ cup hung curd
  • 2 tbsp Fresh cream
  • ½ cup vegetable stock
  • 4 to 5 ice cubes
  • 1 tbsp Spanish vinegar
  • 1 tbsp Spanish olive oil
  • Ice
  • salt
  • For Bell Pepper Relish
  • Red bell pepper
  • yellow bell pepper
  • 1 spring onion bulb
  • 1 tsp Olive oil
  • A few chives chopped

PREPARATION

  1. 1

    Peel the cucumber and remove the seeds. Chop it into small pieces and add them to a mixer. Add salt spring onion, garlic cloves, a little hung curd, fresh cream, vegetable stock and some some ice cubes. Mix well to make the Gazpacho. Refrigerate. Cut the yellow and red bell peppers into small pieces. Mix them with the chopped spring onion bulb olive oil and chopped chives. Your relish is ready. Crush ice in a mixer and pour it on to a plate. Pour the Gazpacho into serving glasses and place them in the crushed ice. Garnish with bell pepper relish and chives.
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