Courgette Gazpacho is a great way to use up a courgette glut. I first had a green gazpacho in France from a carton bought in a supermarket. I googled the brand (Alvalle) to find the ingredients but have had to guess the quantities.
Serves 4 as a starter
2 medium courgettes, topped & tailed
1/2 cucumber
1/2 cucumber
1 green pepper, de-seeded
1/2 small onion, peeled
1 garlic clove, peeled
2 heaped tbsp greek yoghurt (optional)
2 tbsp extra virgin olive oil
1tbsp wine vinegar
1/2 tsp ground cumin
1/2 tsp ground coriander
400ml chilled water
Salt & pepper to taste
Roughly chop all the vegetables and liquidise. Can be eaten straight away, poured over ice cubes to chill some more. Or chill in the fridge for 30 minutes to let the flavours develop.
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