The good weather arrives and, with it, the tomato season. In endless varieties, it is one of the most consumed products in our country during the hot months, with gazpacho and salmorejo as leading recipes.
Among its many versions, Pepe Rodríguez, renowned chef and MasterChef jury, offers us a very original recipe with which you will get a green gazpacho, full of flavor, forceful and healthy. How do you get it? Adding two extra ingredients to the classic preparation of this Andalusian dish: avocado and cucumber skin. An elaboration that they serve in their restaurant in Illescas, Toledo.
“For those who dare to give it a different touch, I leave you a recipe inspired by the green gazpacho that we make in El Bohíoyou will see what a spectacular flavor!”
Pepe Rodríguez’s green gazpacho from MasterChef
Pepe Rodríguez’s green gazpacho
for 4 people
- 6 very ripe tomatoes
- 2 green peppers
- a red bell pepper
- An onion
- half a clove of garlic
- 4 tablespoons olive oil
- 2 tablespoons of vinegar
- half a liter of cold water
- two slices of bread
- Pepper and salt
- an avocado
- 100 grams of cucumber skins
- Avocado and diced tomato for the garnish
- Barbecue sauce
Step by Step
Soak the crumb
Let the crumb of the two slices of bread soak in water.
Wash and cut the vegetables
Wash, peel and chop all the vegetables, removing the seeds from those they have. Peel and mince the half clove of garlic.
Prepare the dressing
Drain the breadcrumbs by hand and place all the ingredients in the blender or in a food processor. Dress them with the four tablespoons of oil and the two of vinegar.
Grind the gazpacho
Blend well until it becomes a homogeneous puree and add the liter of cold water until you get the desired texture (to taste).
Let cool and reserve
Season the gazpacho with salt and pepper and reserve in the fridge.
Add the “greens”
Put the avocado and cucumber skin in the blender. Add the gazpacho and correct with olive oil, vinegar and salt, to taste. Beat well until all the ingredients are mixed.
Prepare the garnish and serve
Dice a tomato and an avocado, which we will paint with barbecue sauce to give it an original touch. Put the garnish on the plate and serve the green gazpacho on top. Refreshing and great!