A gazpacho is not only a great way to use up odds and ends in the crisper drawer, it will also surprise you with its flavour and versatility
Since reading How Not to Die, by Michael Greger, I’m always looking for ways to include greens in every meal. He regularly pops into my mind when I’m cooking, whispering in my ear: “Add some spinach to that risotto,” say, or “Moringa powder will make your porridge much more nutritious.” So I’m sure today’s green gazpacho would make him proud. It’s a great way to clear out your crisper drawer and pack a meal with all sorts of greens. Anything goes, but if any of your chosen ingredients (eg, basil or mint) has a particularly potent flavour, just add it in moderation or to taste. Incidentally, the key to a great gazpacho is the quality of the olive oil, as is a nice, bold-but-balanced acidity, which is easily achieved with a squeeze of lemon or your best vinegar.
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