Green gazpacho

Green gazpacho

Total: 1 hr 15 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 255 kcal
, Fat: 17 g
, Carbohydrate: 17 g
, Protein: 5 g

Gazpacho is not only quick to make, it's fresh and healthy too. Simply throw all of the ingredients in the blender and you're good to go! The secret to a great gazpacho is in the ingredients – they need be incredibly fresh and top quality. This soup tastes even better with a squeeze of lemon juice, a little lemon zest and plenty of fresh herbs. The coconut yoghurt adds a creamy touch, while a handful of ciabatta croutons sprinkled on top provides a crunchy finish.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 cucumber, chopped
100 g baby spinach
1 avocado, chopped
3 spring onions incl. green parts, chopped
2 garlic cloves
1 bunch parsley
1 bunch basil
1 bunch peppermint
½ bunch dill
1 green chilli, deseeded
½ organic lemon, use grated zest and juice
200 g coconut milk yoghurt
2 tbsp white wine vinegar
1 tsp salt


2 tbsp coconut milk yoghurt
1 tbsp olive oil
½ bunch dill
50 g croûtons (e.g. ciabatta)
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How it's done

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Puree the cucumber with all the other ingredients. Cover the gazpacho and leave to chill for approx. 1 hr.


Pour the gazpacho into bowls or glasses, garnish with the coconut yoghurt, olive oil, dill and croutons.

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