The last days of summer are here. We are barely using sunscreen anymore. The local pools are closing and we are slowly adjusting to sweaters in the evening. And yet, those summer tomatoes are still calling me! So for warmer days I am still whipping up this green gazpacho - best served freshly blended. Give it a try.
Preparation time: 10 minutes
Makes 2 servings:
2 spring onions
1 small Persian cucumber or half of a normal cucumber
1 big tomato (~140g/ 5oz)
1 garlic clove
1/2 red pepper
2 cups frozen peas
1/2 cup stuffed full with fresh basil leaves
1/2 cup water
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
sea salt and freshly ground black pepper
Put all ingredients into a blender and blend on high until super creamy.
Serve right away drizzled with extra olive oil and balsamic vinegar.
Enjoy !
