We all know that vegetables are healthy, and must be eaten daily. If you want to make something different, why not try this delicious green gazpacho with peas? Delicious!
Preparation time:10 minutes Ingredients for 2 servings
For the croutons
● 4 slices of ciabatta, preferably from the day before
● 1 tablespoon olive oil
● 1⁄2 teaspoon salt
For the gazpacho
● 300 g cucumber
● 125 g zucchini
● 75 g peas
● 25 g parsley
● 1 spring onion
● 1 garlic clove
● 2 tablespoons olive oil
● 2 tablespoons apple cider vinegar
● 1 teaspoon salt
● 1 teaspoon maple syrup
● 2 tablespoons sprouts
● 3-4 ice cubes
For the topping
● 100 g cucumber
● 2 tablespoons sprouts
● 2 tablespoons soy yogurt
● 2 tablespoons olive oil
● 1 teaspoon black pepper
This is what you will do:
For the croutons, cut the ciabatta into 2 cm cubes. Place the olive oil in a hot pan, toast the bread for 5 minutes over medium heat, stirring occasionally. Season with salt, remove from heat and set aside.
Pine all the ingredients for the gazpacho. Remove the core from the cucumber for the topping and finely chop the flesh. Top the gazpacho with cubed cucumbers, microgreens, soy yogurt, olive oil and croutons, season with pepper and serve immediately cold.
Tip: The gazpacho can also be kept in the refrigerator until serving.
