Green Gazpacho

Instructions

1. 1

   Finely dice 1/2 cucumber and 1/4 of the bell pepper. Set aside. Coarsely chop the remaining cucumber and bell pepper.

2. 2

   In a blender, purée all the ingredients (except the diced cucumber and bell pepper) until smooth, adding water if necessary. Season with salt and pepper. Refrigerate.

3. 3

   Fill 4 wells of an ice cube tray with gazpacho. Freeze.

4. 4

   To serve, pour the cold gazpacho into 4 glasses. Float a gazpacho ice cube in each glass. Garnish with the diced vegetables and season with pepper. Serve immediately.