Gazpacho Smoothie with Wild Garlic

Gazpacho Smoothie with Wild Garlic is a refreshing drink or light meal with lots of raw blended vegetables. Perfect on a hot day, you can substitute a small clove of garlic and greens such as spinach when wild garlic isn’t in season.

If you want to be pedantic, you could say that my Gazpacho Smoothie isn’t gazpacho at all. And you’d be right.

The traditional Andalusian gazpacho of southern Spain, now familiar everywhere, would normally include stale bread alongside the vegetables, olive oil and vinegar. It’s also normally eaten as a soup and might be topped with garnishes liked chopped hard-boiled egg, ham or diced cucumber and tomatoes.

But having foraged some wild garlic, and wanting something quick but nutritious on an unseasonably warm spring day, I decided to create my Gazpacho Smoothie with Wild Garlic.

SIMPLE GAZPACHO SMOOTHIE

To make the Gazpacho Smoothie, I simply whizz together chopped cucumber, tomatoes, red pepper, red onion and a handful of the wild garlic leaves.

Tip: if you don’t have wild garlic, substitute a small clove of chopped garlic plus a handful of leaves such as spinach or lettuce.

Also in the blender goes a little salt and pepper, a few chilli flakes plus red wine vinegar and olive oil.

To thicken and make it extra cooling, I add a couple of handfuls of ice cubes too.

I suggest that initially you blend the ingredients until just combined. Then have a taste to check the seasoning and add more salt, pepper or vinegar if needed. When the balance is just right, blend again to a smoothie consistency.

And that’s it! Pop a crunchy celery stick in each glass and enjoy: preferably somewhere sunny and with your feet up.

Like this Gazpacho Smoothie? Try Cucumber, Avocado & Mint Gazpacho

Print

Gazpacho Smoothie with Wild Garlic

Gazpacho Smoothie with Wild Garlic is a refreshing drink or light meal of raw blended vegetables. Perfect on a hot day, substitute a small clove of garlic & greens like spinach when wild garlic isn't in season.

Course Soup, Snack, Drinks, Light Meal

Cuisine Spanish

Keyword cold soup

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 2

Author Moorlands Eater

Ingredients

• 150 g cucumber (about a third of a whole one) roughly chopped
• 80 g tomatoes (about 10 cherry tomatoes) roughly chopped
• Half medium red pepper roughly chopped
• Half small red onion roughly chopped
• 1 large handful wild garlic roughly chopped (see Recipe Notes for alternatives)
• 2 tbsp olive oil
• 1-2 tbsp red wine vinegar or sherry vinegar
• salt to taste
• black pepper to taste
• 1 pinch dried chilli flakes (optional)
• ice cubes
• celery sticks to serve (optional)

Instructions

1. Put all the vegetables, the wild garlic and the olive oil in a blender, food processor or a suitable container if using a stick blender.

2. Add 1 tablespoon of the vinegar, a little salt and pepper plus the chilli flakes if using and 10-12 ice cubes.

   Blend until just combined, taste and add more vinegar or seasoning if necessary.

3. Blend again until smooth (add more ice if you like) then divide between 2 glasses and serve with an optional celery stick.

Recipe Notes

If you don't have wild garlic: add one small clove of finely chopped garlic plus a handful of greens such as spinach or lettuce.