Matcha gazpacho

A chilled soup highlighting the herbaceous flavor of matcha with peppers and cucumbers.

by SingleThread

Servings: 4-6
Active time: 25 minutes 

Ingredients

• ½ c lightly toasted day-old bread
• 1 c extra virgin olive oil
• salt
• 4 green bell peppers
• 1 serrano or jalapeno, de-seeded
• 1 c cucumbers
• 2 ½ tbsp sugar
• ¾ c almonds, toasted
• 4 c baby spinach
• 2 c parsley
• 1 ¾ c sherry vinegar, to taste
• 3 matcha shots with Signature Blend at Matcha Maker strength level 3
  
• dollop of yogurt (optional)
• a few slices of cucumber (optional)

Instructions

1. Preheat the oven to 375°.
2. Cut the bread into cubes.
3. Toss the bread with olive oil and salt and spread them across a baking sheet.
4. Bake for 15 minutes or until lightly toasted.
5. Chop the bell peppers, chili and cucumbers. Put them in a blender with the remaining ingredients, matcha and bread with the exception of the olive oil.
6. After all the ingredients are blended, slowly add the olive oil.
7. Add in vinegar to taste immediately before serving.
8. If it’s too thick, add a touch of water until it has a thick, chunky soup consistency.
9. Serve with a side of yogurt and cucumber pieces.

Tips

1. If the vinegar is sitting in the soup for too long, it will discolor the soup.
2. For presentation and a bit more crunch, reserve some of the toasted bread cubes and float them on the soup before serving.