Recipe: Delicious Green Gazpacho with Cucumber Bruschetta

Green Gazpacho with Cucumber Bruschetta. Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal. Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian!

Green Gazpacho with Cucumber & Avocado. A cool and refreshing soup is a clever way to get your In a high-power blender or food processor, combine the avocado, cucumber, bell pepper, green onions, serrano pepper, garlic, and mint leaves. This is one of my favorites: cucumber and green grape gazpacho, a variation of the chilled Spanish soup ajo blanco. You can cook Green Gazpacho with Cucumber Bruschetta using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Green Gazpacho with Cucumber Bruschetta

1. Prepare of Whole cucumber (peeled - save the shavings for the bruschetta).
2. Prepare Bag of spinach.
3. You need 2 of spring onions.
4. You need 3 sticks of celery.
5. It's 1 of Green chilli.
6. It's 4 cloves of garlic.
7. You need 100 g of walnuts.
8. It's Bunch of mint (leaves only).
9. It's Bunch of flat leaf parsley.
10. Prepare 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. You need 2 tbsp of cider vinegar.
14. Prepare 4 of heaped tbsp of Greek yogurt.
15. You need 150 g of ice.
16. Prepare 300 ml of water.
17. Prepare of Sourdough bread.

A few years ago, I posted a similar recipe here, but this one is simpler and tastier. It's loaded with dill and heavy on the vinegar, which gives it a nice bite. Gazpacho is the perfect refresher on a hot summer's day or evening. Given how many greens are in this version I like to think of it as a savoury form of Berocca; just the shot of natural vitamins you need when you're flagging from the heat.

Green Gazpacho with Cucumber Bruschetta instructions

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..

Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Dinner Weeknight Gazpacho Cucumber Garlic Arugula herb Vinegar The Simple Issue Healthyish. Green gazpacho is the perfect light, fresh, cold soup for summer. With cucumbers, bell pepper, avocado, and fresh herbs, it's full of amazing flavor! People who have gardens often have an abundance of cucumber and bell pepper in particular, so try to befriend someone with a green thumb.