Recipe of Tasty Green Gazpacho with Cucumber Bruschetta

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Green Gazpacho with Cucumber Bruschetta. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Green Gazpacho with Cucumber Bruschetta Recipe. Green Gazpacho with Cucumber Bruschetta Lovely summery lunch idea. No cooking required, just a decent food processor or blender.

You can cook Green Gazpacho with Cucumber Bruschetta using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Green Gazpacho with Cucumber Bruschetta

1. It’s of Whole cucumber (peeled - save the shavings for the bruschetta).
2. You need Bag of spinach.
3. Take 2 of spring onions.
4. Prepare 3 sticks of celery.
5. It’s 1 of Green chilli.
6. It’s 4 cloves of garlic.
7. You need 100 g of walnuts.
8. Make ready Bunch of mint (leaves only).
9. Prepare Bunch of flat leaf parsley.
10. Take of Salt and pepper.
11. You need 1 tbsp of Lemon juice.
12. Prepare 100 ml of olive oil (plus extra to serve and for the bruschetta).
13. Take 2 tbsp of cider vinegar.
14. Prepare 4 of heaped tbsp of Greek yogurt.
15. It’s 150 g of ice.
16. Make ready 300 ml of water.
17. Prepare of Sourdough bread.

That's because, unlike the Spanish original, it isn't based on tomatoes.Instead, I've used cucumber, avocado and yellow pepper, which I find much less acidic.Perfect for a hot day, this Green Gazpacho's flavoured with invigorating lime, mint and.Cucumber-Basil Gazpacho If you followed along on Instagram, I recently visited Miraval Austin Resort with one of my best friends from college.

Green Gazpacho with Cucumber Bruschetta instructions

1. Put peeled cucumber skin in a bowl and add 2 tbsp olive oil and 1 tbsp lemon juice. And add salt and pepper. Leave to marinade..
2. Add the herbs, garlic, cucumber, celery, chilli and spring onions to a food processor and blend..
3. Add the spinach and walnuts and blend..
4. Add the cider vinegar, olive oil and yoghurt and blend again. Taste and season with salt and pepper..
5. Carefully add the ice to the blender and slowly add the water (being careful not to overfill the food processor….unlike my messy effort!).
6. Taste and season again..
7. Lightly toast slices of sourdough. Then rub with half a clove of garlic. Top the bread with the marinaded cucumber strips..
8. Drizzle everything with more olive oil and a bit more black pepper..

It's extremely cooling and refreshing, thanks to the combo of cucumbers, mint, and ice cold water.This cucumber gazpacho can also be enjoyed in many ways: as an appetizer, side dish, main meal, or afternoon snack.Maybe purists would take exception to me calling this refreshing, raw cold soup gazpacho.

We had so much fun catching up, spending quality time together, living the spa life all while enjoying health-focused foods and activities.Perfect for adding a fresh bite and extra crunch to any meal, cucumbers are a delicious way to get more vegetables onto your dinner plate.These cucumber side dishes range from classic marinated salads to tasty international recipes, like tabbouleh or gazpacho.And since cucumber is easily found year-round, you'll be able to add a little green to your plate no matter the season with these.Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Southern peninsular Spanish: [ɡahˈpa(t)ʃo]), also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables.