Green Gazpacho

This colorful variation on the traditional red gazpacho hails from Huelva and the Sierra Morena in Andalucia.

Unlike the classic gazpacho recipes, this soup relies on spinach, lettuce, parsley, and mint for its freshness and texture. Although it is quite different from its more traditional gazpacho cousins, this version is every bit as refreshing.

Serves: 4 to 6
Preparation time: 15 min. plus chilling time
Difficulty: easy

Ingredients

2 cups (4 oz) lettuce leaves, chopped
2 cups (4 oz) spinach
3 scallions, diced
1 medium cucumber, peeled and diced
1 tablespoon chopped parsley
1/2 cup (4 fl. oz) sour cream, plus extra to garnish (optional)
1/2 cup (4 fl. oz) mayonnaise
2 cups (16 fl. oz) chicken broth
1 teaspoon chopped fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon white pepper

Preparation

In a blender, combine the lettuce, spinach, scallions, cucumber, and parsley until the mixture forms a pureé. Gradually add in the chicken broth, sour cream, mayonnaise, mint, white pepper, and salt. Pureé the mixture until it reaches an even consistency. Refrigerate the soup until you are ready to serve.

Serve the soup chilled in individual bowls, with a spoonful of sour cream over each serving, if desired.

Recommended wines

Agricola La Bastida - Tierra - Blanco 2006

REGION: Rioja

COMPOSITION: 70% Viura, 20% White Garnache, 10% Malvasia

TASTING NOTES
Wood hinted floral and fruity fragrances are characteristic of this dry white wine from Rioja. Suppleness, freshness, and a velvety texture on the palate make this wine excellent with fish dishes. Enjoy now or within the next 4 years.