Recipe: Green Gazpacho (food processor) (Spanish)

GREEN GAZPACHO

4 slices sandwich bread, crusts removed
2 cloves garlic, coarsely chopped
1 small onion, cut into 2-inch pieces
3 pickling cucumbers, peeled, seeded, and cut into 2-inch pieces
1 green bell pepper, cored, seeded, and cut into 2-inch pieces
1 cup fresh cilantro leaves
2 tablespoons chopped parsley
1 teaspoon salt, or to taste
2 tablespoons good quality olive oil
2 tablespoons sherry vinegar, or to taste
2 tablespoons white wine vinegar
1 cup cold water
1/2 cup finely chopped leaf lettuce

Tear the bread into bite-sized pieces. Place them in a bowl. Cover with water and let soak for 10 minutes. With your hands, remove the bread from the water and squeeze it to remove the excess moisture.

In a food processor, pulse the garlic, onion, cucumbers, bell pepper, cilantro, parsley, and salt until very coarse. With the machine running, add the bread through the feed tube, then the oil, sherry and wine vinegars, and the 1 cup of water.

Transfer the mixture to a bowl. Taste for seasoning and add more salt or sherry vinegar if you like. Stir in the lettuce. Cover and refrigerate the soup for 4 hours or until well chilled.

Taste again for seasoning and adjust if necessary. Ladle into bowls or cups and serve at once.

Servings: 4
Adapted from source: Delicioso! The Regional Cooking of Spain by Penelope Casas