The herbs suggested can be used all at once or separately, depending on your taste. You could choose other herbs and create your own green blend.
Unlike other cold soups that develop more character after they sit for a few hours, this gazpacho must be served as soon as it is made so it stays crisp and refreshing.
Remove the roots and any wilted leaves from the herbs and wash them. Drain and julienne, then place in a large bowl.
- Take the tender leaves and heart from the lettuce. Wash and julienne them as well. Add to the bowl and combine well with the herbs to create a blend of flavors, textures and colors.
- Place the salt and garlic in a mortar. Crush to a smooth paste. Drizzle in the olive oil to create an emulsion, then thin with the vinegar and a little cold water.
- When the mixture is clear, liquefy a bit more and then pour over the salad. Cover immediately with the rest of the cold water and serve immediately.
In collaboration with Spain Goumetour and the Spanish Embassy's Tourism Office
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