Despite the fact that gazpacho, first of all, is prepared from ground tomatoes, other raw vegetables are also quite suitable for this Spanish recipe. The next place, after the traditional tomato variant of the dish, is occupied by its cucumber version - green gazpacho. A simple and light dish is great for a summer meal and a variety of diet menus.
Green gazpacho with cucumbers and mint
Ingredients:
- cucumber - 1 piece;
- yellow pepper - 1 pc .;
- garlic - 2 cloves;
- avocados - 1 piece;
- green onions - to taste;
- mint - 1 small bundle;
- yoghurt - 150 ml;
- green "Tabasco" - to taste.
Preparation
In a blender, beat pre-cut cucumber and pepper, garlic, avocado pulp, a little green onions, "Tabasco", half of yogurt and mint. If the mixture is too thick - add cold water.
Before serving, the green gazpacho should be cooled, sprinkled with the remaining yogurt and decorated with mint. If desired, you can add a couple of ice cubes.
Spicy green gazpacho
Ingredients:
- cucumber (large) -2 pcs .;
- green bulgarian pepper - 1 pc .;
- green onions - 3 feathers;
- chili - 1 pc .;
- parsley - handful;
- garlic - 2 cloves;
- chicken soup - 1/2 st .;
- olive oil - half a century;
- red wine vinegar - 2 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- "Tabasco" - 2-3 drops;
- salt - to taste.
Preparation
Cucumber, along with peel and seeds, cut into large quantities and beat with a blender together with pepper, green onions, chili, parsley and garlic. Add the chicken broth , vinegar, butter and lemon juice to the scorched vegetable mass. Season the soup "Tabasco" and salt, whisk again in a blender.
Try gazpacho, add salt, lemon juice, if necessary, and a little water. We cool for 1-2 hours. We pour soup on the bowls, throw a couple of ice cubes, thin strips of cucumber and lemon zest.
Cream and tender gazpacho
Ingredients:
- cucumbers (large) - 3 pieces;
- yellow sweet pepper - 1½ pcs .;
- chili - 1 ½ pcs .;
- garlic - 1 clove;
- lime juice - 3 tbsp. spoons;
- parsley - to taste;
- fatty cream, or sour cream - 3/4;
- salt, pepper - to taste.
Preparation
Now we will tell you a quick and easy way to prepare a hearty and low-calorie dish. Cucumbers are chopped together with sweet pepper. Put the vegetables in a blender, add the garlic, lime juice and chili (without seeds). We rub the mixture in a blender, transfer the homogeneous mass into a bowl and add cream, salt and pepper. If the cucumber was not too watery and gazpacho came out excessively thick, then add cream and cold water to taste. Chilled soup is served by decorating with fresh parsley.
We serve soup with grilled toast, or we add garlic toasts.
Green gazpacho from cucumbers, melons and shrimps
Ingredients:
- cucumber (large) - 2 pieces;
- green onions - 2 pcs .;
- basil, parsley (chopped) - half a century;
- fresh ginger - 1 piece;
- garlic - 1 clove;
- olive oil - 3 tbsp. spoons;
- yoghurt - 1/4 of a century;
- salt - 3/4 teaspoons;
- black pepper - 1/4 tsp.
- melon (chopped) - 1/2 tbsp .;
- Shrimp - 120 g.
Preparation
In a blender or food processor, mix cucumber, spring onions, sliced herbs, ginger, garlic, olive oil and yogurt. Whisk all the ingredients until uniform for about a minute. Season the green gazpacho with salt, pepper, add water, or cream, if necessary. Cool gazpacho about 1-2 hours.
When serving the soup, add to it pre-boiled shrimp and pieces of melon.
If desired, instead of cold water or cream, gazpacho can be diluted with cold chicken broth, and instead of shrimp, add chunks of boiled chicken.