The Greenest Gazpacho

Every spring, as soon as the weather warms up, we start craving gazpacho. Until tomato season is in full swing, we go green all the way — this gazpacho is vegan and gluten-free. We wrote about it in June, 2020.

Use the best quality olive oil and sherry vinegar you have for this. If the herb garnish feels too fussy for the moment, you can just swirl on a little more olive oil — or serve it naked. It is always delicious and refreshing.

Serves 6.

Ingredients

1 pound cucumbers, cut into chunks (about 6-7 Persians, or two medium English, peeled if English)

1 medium green bell pepper, seeded and cut into big chunks