Recipe

Lunch

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Ciabatta
Fresh Italian Parsley
Shelled Unsalted Pistachios
English Cucumbers
Green Bell Peppers
Cold Water
Extra Virgin Olive Oil
Red Wine Vinegar
Ice Cubes

Green Gazpacho

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 15 min
Servings: 4
Equipment: Toaster | Toaster Oven & Blender
  • 5 oz. Ciabatta
  • 1 oz. Fresh Italian Parsley
  • 7/2 oz. Shelled Unsalted Pistachios
  • 1 English Cucumbers
  • 2 Green Bell Peppers
  • 3/4 c. Cold Water
  • 3 tbsp. Extra Virgin Olive Oil
  • 3 tbsp. Red Wine Vinegar
  • 10 oz. Ice Cubes
  • Cut 8 thin slices of ciabatta, and toast until golden.
  • Tear the remaining bread into a blender. Keep back a little of each of the remaining ingredients for garnish. Rip the parsley into the blender with the pistachios, chop and add the cucumber, and tear in the peppers, discarding the seeds and stems.
  • Pour in ¾ cup of cold water along with 3 tablespoons each of extra virgin olive oil and red wine vinegar, then season well with sea salt and black pepper. Whiz together, then add 10 oz of ice and blitz again until silky-smooth — you may need to work in batches. Taste and adjust the seasoning, if needed.
  • Serve sprinkled with the reserved garnishes (leave whole or finely chop in a delicate fashion, whatever you prefer) and a drizzle of extra virgin olive oil, if you like. An extra ice cube or two is always a nice touch, too. Serve the crispy toasts alongside for dunking.