Ingredients
- cucumbers2 largepeeled, quartered lengthwise and seeded
- green bell pepper1 largehalved
- leaves lettuce6 unitcoarsely chopped
- scallions (white and light green parts)2 unitcoarsely chopped
- coarsely chopped fresh cilantro leaves1/3 cup
- buttermilk3 cupsplus additional if needed
- -oz. can chopped mild green chilies4 unitdrained
- 3 unit
- 1 tsp
- 1/2 tsp
- 1/4 tsp
Method
1
Prepare the vegetables by peeling and quartering the cucumbers lengthwise, then scooping out the seeds with a spoon. Halve the green bell pepper and remove the core and seeds.
2
Coarsely chop the lettuce and scallions, separating the white and light green parts of the scallions. Measure out the fresh cilantro leaves.
3
Combine the prepared cucumbers, green bell pepper halves, lettuce, scallions, and cilantro in a blender or food processor in batches if necessary.
4
Add the drained green chilies, buttermilk, fresh lime juice, ground cumin, salt, and freshly ground pepper to the blender with the vegetables.
5
Blend on high speed until the mixture reaches a smooth consistency, about 1-2 minutes, scraping down the sides as needed with a spatula.
2 minutes
6
Strain the blended mixture through a fine-mesh sieve into a large bowl, pressing gently with the back of a spoon to extract all liquid while leaving behind excess pulp if a smoother texture is desired.
7
Taste the gazpacho and adjust the seasoning with additional salt and pepper as needed. If the consistency is too thick, thin with additional buttermilk, a little at a time, until desired thickness is reached.
8
Cover the gazpacho and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the soup to chill thoroughly.
30 minutes
9
Stir the gazpacho well before serving and ladle into chilled bowls. Serve cold as a refreshing vegetarian soup.