Green Gazpacho with Crispy Andouille

Green Gazpacho with Crispy Andouille

The addition of andouille balances the lightness of this cool and creamy soup.

Green Gazpacho with Crispy Andouille
Makes 4 servings
  • 2 English cucumbers, diced
  • 3 green onions, chopped
  • 1 jalapeño, seeded and chopped
  • 1 cup watercress
  • ½ cup chopped celery
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • ½ cup water
  • 2 tablespoons cane vinegar
  • 1 clove garlic, chopped
  • 1 tablespoon kosher salt
  • 3 tablespoons olive oil
  • 1 cup diced andouille sausage
  • Crème fraîche
  • Garnish: watercress
  1. In the container of a blender, process cucumber, green onion, jalapeño, watercress, celery, cilantro, parsley, ½ cup water, vinegar, garlic, and salt until very smooth. With blender running, add oil in a slow, steady stream until fully combined. If too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Refrigerate until completely chilled.
  2. Heat a small skillet over medium heat. Add andouille, and cook, stirring occasionally, until crispy and golden brown, about 10 minutes. Remove from skillet using a slotted spoon, and let drain on paper towels.
  3. Divide soup among serving bowls, and top with crème fraîche and andouille. Garnish with watercress, if desired.



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