Escarole Gazpacho

Escarole Gazpacho: A Refreshing Summer Delight
Escarole Gazpacho is a delicious and refreshing cold soup that is perfect for hot summer days. This dish is a perfect blend of fresh vegetables and herbs that will tantalize your taste buds. The key ingredient in this recipe is the escarole, which gives the soup a unique flavor and texture.

Ingredients (serves 4):

- 1 head of escarole, chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 2 garlic cloves, minced
- 2 cups of vegetable broth
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- Salt and pepper to taste

Cooking Tips:

- Use fresh and ripe vegetables for the best flavor.
- Chill the soup for at least an hour before serving.
- Garnish with fresh herbs and croutons for added texture and flavor.

Cooking Process:

1. In a blender, combine the escarole, cucumber, bell pepper, onion, and garlic. Blend until smooth.
2. Add the vegetable broth, olive oil, and red wine vinegar. Blend until well combined.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least an hour.
5. Serve cold and garnish with fresh herbs and croutons.
Appearance and Taste:
Escarole Gazpacho is a vibrant green soup with a smooth and creamy texture. The soup has a refreshing and tangy taste with a hint of bitterness from the escarole. The combination of fresh vegetables and herbs gives the soup a complex and satisfying flavor.
Type: Cold Soup
Main Ingredients: Escarole, Cucumber, Bell Pepper