Recipe by Sydney Mike
This variation of traditional gazpacho is said to have origins in Andalucia, & the recipe itself was found on the internet & posted here for the Zaar World Tour 5.
Top Review by UmmBinat
This is really good. I even made it without vegetable broth as I didn't realise it was in the ingredients list when I tagged this recipe so I added some chopped shallot for added flavour. I used baby romaine leaves in mainly green with some red leaves & baby spinach leaves as that is what I had on hand. I used English cucumber but did not peel it, flat leaf parsley and Blakan (thick) yogurt for the sour cream to be corn free! I used Hellman's olive oil mayonnaise to be soy free and fresh mint leaves from the garden, sea salt and freshly ground black pepper to taste as I didn't have white pepper. I found I had to add the broth/liquid to get the vegetables to puree in my blender right away. I served this with a dollop of Balkan (thick) yogurt as a nice light summer meal! Made for Veggie Swap 23.
- 2 cups lettuce leaves, chopped
- 2 cups spinach, chopped
- 3 scallions, diced
- 1 medium cucumber, peeled, diced
- 1 tablespoon fresh parsley, chopped
- 2 cups vegetable broth
- 3⁄4 cup sour cream, divided
- 1⁄2 cup mayonnaise
- 1 teaspoon fresh mint leaves, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
Directions See How It's Made
- In a blender, combine lettuce, spinach, scallions, cucumber & parsley, processing until the mixture forms a puree.
- Gradually add the broth, 1/2 cup of sour cream, mayo, mint, salt & pepper, processing the mixture until it has an even consistency, then refrigerate until ready to serve.
- Serve in chilled bowls with a dollop of sour cream in the middle of each.