Green Gazpacho with Parmesan Crisps

Name: Green Gazpacho with Parmesan Crisps
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 3 green peppers, deseeded and quartered; 5 spring onions, trimmed; 450 g cucumber, chopped into large chunks; 2 small cloves garlic, peeled; 200 mL natural yogurt; 1 1/2 avocadoes, peeled and de-stoned; 1 green chilli, deseeded; 18 large basil leaves; 3 sprigs mint, leaves only; 2 tbsp. cider vinegar; 375 mL cold vegetable stock; large pinch sugar; 6 tbsp. freshly grated Parmesan; extra-virgin olive oil, to drizzle

This divine soup is served chilled, and alongside Parmesan crisps makes a special summer starter

By The GH Kitchen TeamPublished: 18 June 2015

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Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Ingredients

3 green peppers, deseeded and quartered
5 spring onions, trimmed
450 g cucumber, chopped into large chunks
2 small cloves garlic, peeled
200 ml natural yogurt
1 1/2 avocadoes, peeled and de-stoned
1 green chilli, deseeded
18 large basil leaves
3 sprigs mint, leaves only
2 Tbsp. cider vinegar
375 ml cold vegetable stock
large pinch sugar
6 Tbsp. freshly grated Parmesan
extra-virgin olive oil, to drizzle

Directions

1. Step 1
  To use as a garnish, finely chop one of the green pepper quarters, ½ a spring onion and a 5cm chunk of cucumber. Put together into a small bowl and cover with damp kitchen paper. Set aside.
2. Step 2
  Put all the remaining ingredients, except Parmesan and oil, into a blender with a handful of ice cubes. Blend until smooth and season to taste. Pour into a large jug, cover and chill until ready to serve.
3. Step 3
  To make the Parmesan crisps, preheat oven to 200°C (180°C fan) mark 6. Line a large baking sheet with baking parchment. Spoon on 1tbsp Parmesan in a line measuring roughly 15 x 4cm. Press lightly to flatten into an even layer. Repeat with remaining Parmesan, spacing apart. Bake for 5min until golden. Set aside to cool and harden.
4. Step 4
  Divide soup among 6 bowls and garnish with reserved vegetables and a drizzle of oil. With a palette knife, lift Parmesan crisps off tray and serve with the soup.

GH Tips: The soup and Parmesan crisps can be made up to 2 days ahead. Store the soup, covered, in the fridge. Store crisps in an airtight container at room temperature.

If making it for vegetarians, use vegetarian hard cheese rather than Parmesan.

Per Serving:

Calories: 165
Fibre: 3 g
Total carbs: 5 g
Sugars: 4 g
Total fat: 13 g
Saturated fat: 4 g
Protein: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time