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
- 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
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.
Castelo de Medina Verdejo 2011
"Fresh and bright, but at the same time fairly round on the palate, this wine offers great value. Its fruit flavors, resembling peaches and pears, are supported by slightly nutty, honeyed notes, giving it genuine complexity. Drink it as an aperitif or with lighter fare."
COMPOSITION: 100% VerdejoFind out more