Green Gazpacho with Cucumber Bruschetta
Green Gazpacho with Cucumber Bruschetta

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, green gazpacho with cucumber bruschetta. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Green Gazpacho with Cucumber Bruschetta is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Green Gazpacho with Cucumber Bruschetta is something which I’ve loved my whole life. They are fine and they look fantastic.

Green Gazpacho with Cucumber Bruschetta instructions. Add the herbs, garlic, cucumber, celery, chilli and spring onions to a food processor and blend. Add the spinach and walnuts and blend..

To get started with this particular recipe, we must prepare a few ingredients. You can cook green gazpacho with cucumber bruschetta using 17 ingredients and 8 steps. Here is how you cook it.

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

That's because, unlike the Spanish original, it isn't based on tomatoes. Instead, I've used cucumber, avocado and yellow pepper, which I find much less acidic. Perfect for a hot day, this Green Gazpacho's flavoured with invigorating lime, mint and. This Green Gazpacho is the ultimate summer soup!

Steps to make Green Gazpacho with Cucumber Bruschetta:
  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.

Tomatillos, cucumber, green pepper, and tender herbs are blended together in this delicious chilled soup. Gazpacho is a Spanish chilled soup comprised of blended raw vegetables. I promise this is a good one. A single day's garden harvest yields an abundance of tomatoes, eggplant and cucumber, vegetables that are perfect for chilled Traditional Gazpacho or Simple Eggplant Parmigiana. Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.

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