2 English cucumbers

1 green bell pepper, cored

1 jalapeño, seeded and chopped

1/2 cup (125 ml) coarsely chopped fresh chives

1/2 cup (125 ml) flat-leaf parsley

1 clove garlic

3/4 cup (180 ml) water, approximately

2 tablespoons (30 ml) olive oil

Zest of 1 lime

Juice of 1/2 lime

1/2 teaspoon (2.5 ml) celery salt

Salt and pepper

Finely dice 1/2 cucumber and 1/4 of the bell pepper. Set aside. Coarsely chop the remaining cucumber and bell pepper.

In a blender, purée all the ingredients (except the diced cucumber and bell pepper) until smooth, adding water if necessary. Season with salt and pepper. Refrigerate.

Fill 4 wells of an ice cube tray with gazpacho. Freeze.

To serve, pour the cold gazpacho into 4 glasses. Float a gazpacho ice cube in each glass. Garnish with the diced vegetables and season with pepper. Serve immediately.

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