Gazpacho is usually associated with red tomato soup. However, there is also a green version that is equally delicious.
Ingredients:
5 sweet green peppers
1 bell pepper
70 ml olive oil
400 g cucumbers
3 cloves of garlic
1 tsp sea salt
15 g green onions
15 g parsley
100 g wheat bread
20 ml table vinegar
Preparation:
1. Rinse the green peppers, remove the seeds and membranes, then cut them in half. Place them on a baking sheet skin side up, lightly drizzle with olive oil, and put in a preheated oven at 200°C for 15 minutes.
2. After that, take out the peppers and carefully peel the skin off the cooled fruits.
3. Blend the cucumbers in a blender until smooth. Add the bread pulp, peppers, garlic, green onions, parsley, olive oil, and salt to the cucumber puree. Blend again until homogeneous.
4. Add vinegar to taste, and you can also salt and add lemon juice.
5. If necessary, dilute the soup with boiled water. Before serving, garnish with diced bell pepper.
