Green gazpacho with bread crumb
4 servings
60 minutes
Green gazpacho is a refreshing cold soup from sunny Spain that delights with its lightness and vibrant flavor. Unlike classic tomato gazpacho, this version is based on green vegetables: cucumbers, bell peppers, and spicy garlic, giving it a fresh and slightly tangy note. Chilled gazpacho is perfect for hot days, quenching thirst and satisfying without heaviness.
1
Soak the bread crumb (without crust) in a small amount of warm water.
- White bread: 50 g
2
Wash and dry all vegetables. Remove seeds and stem from the pepper, and chop finely. Peel cucumbers, remove seeds, and cut into small cubes. Peel the onion and grate it finely. Peel the garlic and crush it in a garlic press.
- Green bell pepper: 1 piece
- Cucumbers: 2 pieces
- Onion: 0.5 head
- Garlic: 1 clove
3
Place all the vegetables in a blender and puree them. Then lightly salt, add oil, vinegar (a little), and 1 liter of clean water (mineral table water can be used) and mix again. Put the gazpacho in the refrigerator to chill for two to three hours.
- Salt: to taste
- Vegetable oil: 100 ml
- Vinegar: to taste
4
After the gazpacho has cooled well and the vegetables have softened and marinated, it needs to be blended again in a blender or food processor. Before serving, pour the gazpacho into bowls and garnish with parsley sprigs.
- Parsley: to taste
