Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Green Gazpacho with Edible Flowers
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- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 323 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 323 mg
Ingredients
Directions
- Puree the cucumber, grapes, bell pepper, scallions, garlic, bread, almonds, 1/4 cup water, the olive oil, vinegar and 1 teaspoon salt in a blender on high speed until very smooth, at least 1 minute. Transfer to a bowl; refrigerate 1 hour.
- Thin the gazpacho with 1 to 2 tablespoons cold water, if needed, and season with salt. Divide the gazpacho among small bowls and drizzle with olive oil. Top with edible flowers.
Cook’s Note
Edible flowers are often sold as an assortment. Taste each bloom individually to see if you like it -- some are more peppery than others. Make sure your flowers are labeled as edible when you buy them.
