Green Gazpacho with Crispy Andouille
 
Makes 4 servings
Ingredients
  • 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
Instructions
  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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/green-gazpacho-with-crispy-andouille/