3K
Green Gazpacho with Peas
Serves: 2 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the croutons
- 4 slices of ciabatta, preferably from the previous day
- 1 tbsp olive oil
- 1 tsp salt
For the gazpacho
- 300 g cucumber
- 125 g zucchini
- 75 g peas
- 25 g parsley
- 1 spring onion
- 1 garlic clove
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 1⁄2 tsp salt
- 1 tsp maple syrup
- 2 tbsp Heimgart Microgreens (e.g. broccoli)
- 3 - 4 ice cubes
For the topping
- 100 g cucumber
- 2 tbsp Heimgart Microgreens (e.g. broccoli)
- 2 tbsp soy yoghurt
- 2 tbsp olive oil
- 1 tsp black pepper
Instructions
1. For the croutons, cut the ciabatta into 2 cm cubes. Pour olive oil into a hot pan and roast the bread cubes at medium heat for 5 minutes, stirring from time to time. Season with salt, remove from heat and put aside.
2. For the gazpacho, finely purée all the ingredients. Add some water depending on the desired consistency. For the topping, remove the core of the cucumber and finely dice the flesh.
3. Garnish the gazpacho with the cucumber cubes, Heimgart Micro- greens, soy yoghurt, olive oil and croutons, add a little pepper and serve cold immediately.
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