Recipes

Green Gazpacho

A special treat especially in summer, as this soup is served cold!

Recipe idea: Green GazpachoFor this you will need the following ingredients:

3 light green pointed peppers (approx. 375 g), 1 green chili pepper, 150 g zucchini, 1 cucumber, 2 shallots, 1 garlic clove, 125 g young leaf spinach, 4 tbsp white wine vinegar, 5 tbsp olive oil, salt, pepper, 100 g ciabatta

Preparation

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Wash the peppers and chili, halve lengthwise, remove the stems, white membranes and seeds. Wash and trim the zucchini. Trim and peel the cucumber. Peel the shallots and garlic. Cut everything into pieces. Sort, wash and spin-dry the spinach, set aside a handful of leaves for garnishing.
Place the prepared ingredients in a tall mixing container or blender jug. Add vinegar, 3 tbsp oil and 150 ml cold water, and purée the vegetables first at low speed, then at highest speed until finely creamy using a hand blender or blender. Season with salt and pepper. Place the gazpacho in the refrigerator for approx. 2 hrs.
For the croûtons, dice the bread into approx. 1.5 cm cubes. Heat remaining oil in a pan and fry the bread cubes over medium heat, turning for 6–8 min. until golden brown all around, then season with salt. Serve the gazpacho garnished with the reserved spinach leaves and croûtons.

Guten Appetit!

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