Green Gazpacho with Peas
Print Serves: 2 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- For the croutons4 slices of ciabatta, preferably from the previous day1 tbsp olive oil1 tsp saltFor the gazpacho300 g cucumber125 g zucchini75 g peas25 g parsley1 spring onion1 garlic clove2 tbsp olive oil2 tbsp cider vinegar½ tsp salt1 tsp maple syrup2 tbsp Heimgart Microgreens (e.g. broccoli)3 - 4 ice cubesFor the topping100 g cucumber2 tbsp Heimgart Microgreens (e.g. broccoli)2 tbsp soy yoghurt2 tbsp olive oil1 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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