Green Gazpacho with Cucumber Bruschetta
Green Gazpacho with Cucumber Bruschetta. Green Gazpacho with Cucumber Bruschetta Lovely summery lunch idea. No cooking required, just a decent food processor or blender. Green Cucumber Gazpacho. by MyFitnessPal's Recipes.
Ingredients
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It’s of Whole cucumber (peeled – save the shavings for the bruschetta)
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Prepare Bag of spinach
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Prepare 2 of spring onions
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Prepare 3 sticks of celery
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It’s 1 of Green chilli
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You need 4 cloves of garlic
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You need 100 g of walnuts
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Prepare Bunch of mint (leaves only)
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Prepare Bunch of flat leaf parsley
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You need of Salt and pepper
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Prepare 1 tbsp of Lemon juice
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You need 100 ml of olive oil (plus extra to serve and for the bruschetta)
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It’s 2 tbsp of cider vinegar
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You need 4 of heaped tbsp of Greek yogurt
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You need 150 g of ice
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Prepare 300 ml of water
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You need of Sourdough bread
Steps
- Put peeled cucumber skin in a bowl and add 2 tbsp olive oil and 1 tbsp lemon juice. And add salt and pepper. Leave to marinade..
- Add the herbs, garlic, cucumber, celery, chilli and spring onions to a food processor and blend..
- Add the spinach and walnuts and blend..
- Add the cider vinegar, olive oil and yoghurt and blend again. Taste and season with salt and pepper..
- Carefully add the ice to the blender and slowly add the water (being careful not to overfill the food processor….unlike my messy effort!).
- Taste and season again..
- Lightly toast slices of sourdough. Then rub with half a clove of garlic. Top the bread with the marinaded cucumber strips..
- Drizzle everything with more olive oil and a bit more black pepper..
Its thick, luxuriously creamy consistency comes from avocado and Greek yogurt, and it's the most perfect light and refreshing soup! Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic. Meanwhile, in a small bowl, pour ⅓ cup water over the bread. A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.. By Public Kitchen and Bar, Los Angele s.
