Cucumber gazpacho with dill
Ingredients
for 4 person
| 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 |
| 4 sprig | dill, torn into pieces |
| 10 g | Micro Greens |
| 80 g | smoked almonds, coarsely chopped |
How it's done
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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