Intricate Green Gazpacho

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add cilantro, parsley and basil and cook until bright green, about 45 seconds.

3. 3

   Remove the herbs and place into a bowl of ice water until cold.

4. 4

   Drain.

5. 5

   In a blender, combine the herb mixture, jalapeno and 2 cups ice water and puree until smooth.

6. 6

   With the motor running, add the oil.

7. 7

   Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper.

8. 8

   In a large bowl, toss together the scallion, tomatillos, avocado, apple and lemon juice and season with salt and pepper.

9. 9

   In a small bowl, season the cucumber with salt and pepper.

10. 10

    Using your hands, squeeze out the excess liquid from the cucumber.

11. 11

    Place 1/4 of the cucumber in the center of each of four soup bowls and surround the cucumber with the tomatillo mixture.

12. 12

    Pour 1/4 of the herb puree into each bowl.

13. 13

    Garnish each bowl with chopped parsley and serve.

* Per serving · 4 servings · Values may vary.