Green gazpacho salsa verde 4-3

Green Gazpacho Shot with Salsa Verde

Shot of zesty and smooth gazpacho made with tomatillo-based salsa verde.


Number of portions
  • 300 ml Santa Maria Salsa Verde 

  • 150 ml water

  • 20 g white wine winegar

  • 120 g green bell pepper

  • 350 g cucumber

  • 150 g avocado

  • 40 g garlic

  • 50 g lime juice

  • 15 g jalapeño

  • 20 g parsely

  • 20 g coriander

  • 5 g salt

  • 60 ml olive oil

  • Ice, crushed

  • 100 g salma/sushi salmon, finely diced

  • 100 g cucumber, finely diced

  • 20 g radish, thinly sliced

How to prepare

  1. Blend all ingredients, except for the olive oil, in a food processor on high speed.

  2. Drizzle the oil into the soup while blending to slightly emulsify it.

  3. Season with salt to taste and, if desired, add lime juice.

  4. Serve in small shot glasses with crushed ice.

  5. Garnish with diced salmon, cucumber, and a radish slice.


This soup can be prepared a few hours before serving; just store it in the refrigerator without the ice and garnish.

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