Steps to Cook Super Quick Green Gazpacho with Cucumber Bruschetta

Green Gazpacho with Cucumber Bruschetta Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Green Gazpacho with Cucumber Bruschetta Lovely summery lunch idea. No cooking required, just a decent food processor or blender.

Here is the best “Green Gazpacho with Cucumber Bruschetta” recipe we have found until now. This will be smell and look delicious.

Ingredients of Green Gazpacho with Cucumber Bruschetta

1. Take of Whole cucumber (peeled - save the shavings for the bruschetta).
2. You need Bag of spinach.
3. It’s 2 of spring onions.
4. It’s 3 sticks of celery.
5. Prepare 1 of Green chilli.
6. You need 4 cloves of garlic.
7. Take 100 g of walnuts.
8. You need Bunch of mint (leaves only).
9. Make ready Bunch of flat leaf parsley.
10. Make ready of Salt and pepper.
11. Prepare 1 tbsp of Lemon juice.
12. It’s 100 ml of olive oil (plus extra to serve and for the bruschetta).
13. It’s 2 tbsp of cider vinegar.
14. It’s 4 of heaped tbsp of Greek yogurt.
15. Take 150 g of ice.
16. Take 300 ml of water.
17. You need of Sourdough bread.

Nothing spells summer like gazpacho, and this healthy, flavour-packed Green Gazpacho has risen to the top of my 'favourites' pile.Growing up in Northern Alberta, I never once considered that cold soup was a 'thing'.I still remember the day that I was waitressing in a hip little diner.This Green Goddess Gazpacho is filled with cucumber, herbs, scallions, jalapeño for a little kick, and lemon juice!

Green Gazpacho with Cucumber Bruschetta step by step

1. 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..
2. Add the herbs, garlic, cucumber, celery, chilli and spring onions to a food processor and blend..
3. Add the spinach and walnuts and blend..
4. Add the cider vinegar, olive oil and yoghurt and blend again. Taste and season with salt and pepper..
5. Carefully add the ice to the blender and slowly add the water (being careful not to overfill the food processor….unlike my messy effort!).
6. Taste and season again..
7. Lightly toast slices of sourdough. Then rub with half a clove of garlic. Top the bread with the marinaded cucumber strips..
8. Drizzle everything with more olive oil and a bit more black pepper..

This cucumber gazpacho is deliciously refreshing and healthy.Made with cucumbers, fresh herbs, and red wine vinegar, this chilled soup pairs perfectly with sandwiches and wraps.Jump to Recipe Print Recipe Have you ever tried gazpacho?

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.With machine running, gradually add honey, then bread, then oil; purée until smooth.In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper.