Green gazpacho

Soups and stew spanish
Total: 1 hr 15 min. | Active: 15 min.
vegan, lactose-free

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.

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Ingredients

for 4 person

Gazpacho
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
Topping
2 tbsp coconut milk yoghurt
1 tbsp olive oil
½ bunch dill
50 g croûtons (e.g. ciabatta)

How it's done

Gazpacho

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

Topping

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

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