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Emerald gazpacho

Emerald gazpacho

In fact, this soup is called "Green gazpacho", but I decided to rename it. By analogy. Since I have "Golden gazpacho" why not come "from emerald"?!! And the taste of it absolutely extraordinary... a wonderful combination of cucumber, Apple and a slight, almost imperceptible, the aftertaste of garlic... Try it, it's incredibly delicious)))

Cooking time- Number of servings-

Ingredients for Emerald gazpacho

Step-by-step instruction of cooking Emerald gazpacho

Step 1

Prepare all the necessary products to have everything at hand.

Step 2

Cucumbers and apples to clear (a piece of cucumber aside for garnish), coarsely chop and place in the bowl of a blender. Add half of the broth and yogurt, the lemon juice and beat well at high speed until smooth puree.

Step 3

Pour puree into a saucepan, dilute the remaining broth and yogurt to the desired consistency, add salt and pepper to taste. Put into the refrigerator for 3-4 hours, even at night.

Step 4

Shortly before serving, slice the pepper and deferred cucumber into small cubes, chop the mint and cilantro. Mix well.

Step 5

In a chilled dish pour the soup, add the garnish, drizzle with a little olive oil and sprinkle with nuts or sesame seeds to taste.

Step 6

Serve immediately.

Step 7

Can ingredients do not mix and apply here!

Step 8

Bon appetit)))