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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)))
Ingredients for Emerald gazpacho
- Garlic - 1-2 tooth.
- Lemon juice - 2 tbsp
- Yogurt - 2 stack.
- Broth - 2 stack.
- Apple - 2 PCs
- Mint - 2 tbsp
- Cilantro - 2 tbsp
Step by step instruction of cooking Emerald gazpacho
Prepare all the necessary products to have everything at hand.
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.
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.
Shortly before serving, slice the pepper and deferred cucumber into small cubes, chop the mint and cilantro. Mix well.
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.
Can ingredients do not mix and apply here!