John Myers
Green Gazpacho
The perfect green gazpacho recipe with a picture and simple step-by-step instructions.
- 1 piece Green peppers
- 2 small Yellow pointed pepper
- 1 small Cucumber
- 1 small Zucchini
- 3 Stalk Celery
- 1 piece Fennel bulb
- 4 Discs Toast
- 1 Bit Garlic
- 4 Stems Fresh smooth parsley
- 4 tbsp Extra virgin olive oil
- 4 tbsp Crushed ice
- 4 tbsp White balsamic vinegar
- Espelette pepper
- Black pepper from the mill
- Lemon juice
- Sugar
- Fleur de sel
- Pepper mix
- Place the soup cup in the freezer.
- Peel and core the peppers and chop them roughly. Peel, halve and core the cucumber. Peel off 3 long strips from one half with a peeler and set aside for decoration, cut the rest into small pieces. Halve and core the zucchini, cut off the ends and then cut into small pieces. Clean celery and fennel, cut the fennel stalk out generously and cut both into slices. Cut off the crust from the toast. Peel and quarter the garlic. We pluck the leaves from the stems of the parsley.
- Now we put all the vegetables together with the bread, the crushed ice cream and the olive oil in the food processor and mix everything up nicely, adding crushed ice if necessary (it must be homogeneous but not too thick).
- Now we taste the whole thing with balsamic vinegar, lemon juice, salt, pepper, Espelette pepper and a pinch of sugar.
- Now put the finished soup into the pre-chilled soup cup, garnish with the cucumber slices and sprinkle with pepper mixture and fleur de sel and serve immediately ….. enjoy your meal …..
Facebook Comments