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Green Gazpacho with Flowered Ice Cubes


A perfectly delicate soup with added perfection.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 10 mins
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  • 1kg assorted red and yellow tomatoes – any variety will do, so long as the tomatoes are full of flavour.
  • 4 tablespoons gin
  • 3 green peppers deseeded and chopped roughly
  • 1 cucumber peeled and sliced roughly
  • 2 stalks of celery chopped roughly
  • Handful of celery leaves
  • 2 tablespoons white wine vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon caster sugar
  • Salt and pepper
  • Handful of coriander or cilantro leaves

For the ice cubes

Any edible flower such as borage, nasturtium or violet. Make ice cubes, freezing a single flower inside each one.

Whizz up the tomatoes and gin in a blender. Pour into a sieve lined with kitchen paper and allow to drip into a bowl in the fridge overnight. Meanwhile in separate bowl mix the peppers, cucumber, celery and celery leaves with the vinegars, juice, sugar and seasoning and place this in the fridge too. The next morning chuck out the tomato silt that has collected in the kitchen paper. Add the clear tomato liquid, all the contents of the vegetable bowl and the coriander leaves to the blender and whizz until smooth. If you like you can re-drip this through a paper-lined sieve if you want clear, green sophistication. But there’s really no need and I never do.

Add a flowered ice cube to your ice-cold soup. It has a pure and refreshing flavour and really doesn’t need any other accompaniments.