You are viewing Allergic Living Canada | Switch to United States
Allergies, Asthma & Gluten-free

SIGN UP For Our Free e-Newsletter

Submit
Click To See Past Newsletters
Appetizers

Green Gazpacho

Serves 4-6

Free of: All top allergens and gluten-free

Ingredients

  • 4 cups (950 mL) fresh spinach, lightly steamed
  • 2 cups (475 mL) fresh arugula
  • 1 English cucumber, halved lengthwise, de-seeded and sliced
  • 4 green onions, chopped
  • 1 ⁄2 cup (125 mL) fresh parsley
  • 2 cloves garlic, chopped
  • 3 cups (725 mL) vegetable stock [Look for allergy- and gluten-free brands.]
  • Juice of 1 lemon
  • 1 tsp (5 mL) cayenne pepper
  • 1 tsp (5 mL) fresh ground pepper
  • 1 tsp (5 mL) salt

Method

  1. Set aside 1 ⁄2 cup (125 mL) of the sliced cucumber.
  2. In an large mixing bowl, combine all other ingredients. Purée in a blender (in batches) until smooth.
  3. Transfer to a glass bowl and chill in the fridge for at least 2 hours.
  4. Remove from fridge, adjust seasoning if required. Serve in chilled bowls.
  5. Garnish with reserved cucumber. Also attractive garnish: edible flowers.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

more recipes like this
back to previous page
Allergic Living acknowledges the assistance of the OMDC Magazine Fund, an initative of the Ontario Media Development Cooperation.