Elevate your daily vegetable intake with this refreshing green gazpacho starring peas. As a culinary expert with years of experience crafting healthy, flavorful dishes, I recommend this chilled soup for its bright flavors and nutrient-packed profile—a modern twist on the classic Spanish favorite.
Preparation time: 10 minutes | Serves: 2
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
Instructions:
For the croutons, cut the ciabatta into 2 cm cubes. Heat the olive oil in a pan over medium heat, add the bread cubes, and toast for 5 minutes, stirring occasionally. Season with salt, then remove from heat and set aside.
Puree all the ingredients for the gazpacho until smooth. For the topping, remove the core from the cucumber and finely chop the flesh. Serve the gazpacho immediately chilled, topped with the cubed cucumber, sprouts, soy yogurt, olive oil, croutons, and a sprinkle of black pepper.
Tip: The gazpacho can be refrigerated until ready to serve.
