Cucumber gazpacho with dill

Cucumber gazpacho with dill

Total: 1 hr 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 320 kcal
, Fat: 20 g
, Carbohydrate: 21 g
, Protein: 10 g

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

Gazpacho

2 cucumbers
100 g baby spinach
50 g toast bread, torn into pieces
1 onion, cut into pieces
1 garlic clove, cut in half
1 green chilli, halved, deseeded
½ bunch dill
½ bunch peppermint
3 dl vegetable bouillon, chilled
2 tbsp olive oil
1 organic lemon, grated zest and the juice
salt and pepper to taste

Serve

4 sprig dill, torn into pieces
10 g Micro Greens
80 g smoked almonds, coarsely chopped
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How it's done

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Gazpacho

Dice approx. 100 g of the cucumber, set aside. Chop the remainder of the cucumber, place in a blender with the spinach and all the other ingredients up to and including the lemon zest and juice, puree until smooth, season. Cover and chill for approx. 1 hr.

Serve

Plate up the gazpacho, garnish with the dill, micro greens, smoked almonds and the reserved diced cucumber.

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