The dish presents a vibrant green gazpacho soup, adorned with small, crisp cubes of lettuce, tiny red tomato dices, sprinkled with crunchy croutons and drizzles of olive oil. The greenery, contrasted by the red tomatoes, creates a visually engaging dish.

Gazpacho Verde with Lettuce Brunoise

Name: Gazpacho Verde with Lettuce Brunoise
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 heads Romaine lettuce, 2 heads chopped and separated to leaves and stems; 6 ripe tomatoes, 6 diced, save the seeds and juice; 2 small cucumbers, 2 peeled and diced; 2 green bell peppers, 2 de-seeded and diced; 2 cloves garlic, 2 cloves minced; 2 tablespoons sherry vinegar, 2 tablespoons; extra virgin olive oil, 1/2 cup, plus more for drizzling; Salt, to taste; freshly ground black pepper, to taste; Handful small croutons, Handful

Category Side Dish

Prep 20 minutes

Cook 10 minutes

Style Spanish

Technique blanching

Diet Friendly Vegan

Daily Recipe: August 21, 2024

An irresistible fusion of traditional gazpacho with crisp lettuce brunoise, this recipe brings a refreshing and vibrant touch to your table, capturing the essence of Spanish summer in a bowl. The key ingredients are juicy ripe tomatoes, crunchy lettuce, and a dash of sherry vinegar, offering a burst of flavors and textures.

Ingredients (for 4)

2 heads romaine lettuce - 2 heads - chopped and separated to leaves and stems
6 ripe tomatoes - 6 - diced, save the seeds and juice
2 small cucumbers - 2 - peeled and diced
2 green bell peppers - 2 - de-seeded and diced
2 cloves garlic - 2 cloves - minced
2 tablespoons sherry vinegar - 2 tablespoons
Extra virgin olive oil - 1/2 cup, plus more for drizzling
Salt - to taste
Freshly ground black pepper - to taste
Handful small croutons - Handful

Preparation

Step 1 - 🥬💧🥶

Blanch all the lettuce stems and half the lettuce leaves in boiling water for 30 seconds. Immediately immerse them in ice water, then drain.
Step 2 - 🥬🍅🥒🌶️🧄🌀

Blend the lettuce stems and leaves together with half the tomatoes, cucumbers, green peppers, and garlic in a blender until smooth.
Step 3 - 🍷🛢️🧂🌑🔄

Add sherry vinegar, olive oil, salt, and pepper, and blend again.
Step 4 - 🍵🔍🗑️💦

Pass the soup through a fine strainer to remove any solids, pressing to extract all the liquid.
Step 5 - 🍵🕑❄️

Chill the soup in the refrigerator for at least 2 hours.
Step 6 - 🔪🥬🍵🕑

While the soup is chilling, dice the remaining lettuce leaves very finely to form a brunoise.
Step 7 - 🍵🥣🥗🍅🥖🛢️

Serve the soup in bowls and top with the lettuce brunoise, remaining diced tomatoes, and croutons. Drizzle with a little extra olive oil before serving.

Additional

Gazpacho, a cold soup, originated in the southern region of Andalusia, Spain. Traditional gazpacho includes tomatoes, cucumbers, and green peppers, but this recipe gives it a unique twist with the addition of lettuce. For a spicy kick, you can add a jalapeno pepper in your blend or top with some sliced radishes. You could also serve with a side of rustic bread to make this full meal!