Recipe: Yummy Green Gazpacho with Cucumber Bruschetta

Green Gazpacho with Cucumber Bruschetta. Great recipe for Green Gazpacho with Cucumber Bruschetta. No cooking required, just a decent food processor or blender. Whole cucumber (peeled - save the shavings for the bruschetta).

Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal. This cool, refreshing green cucumber gazpacho is made with tomatillos, garlic, cilantro, and yogurt. It's easy to make and full of spicy, tangy flavor. You can cook Green Gazpacho with Cucumber Bruschetta using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Green Gazpacho with Cucumber Bruschetta

1. It's of Whole cucumber (peeled - save the shavings for the bruschetta).
2. It's Bag of spinach.
3. It's 2 of spring onions.
4. Prepare 3 sticks of celery.
5. You need 1 of Green chilli.
6. You need 4 cloves of garlic.
7. You need 100 g of walnuts.
8. It's Bunch of mint (leaves only).
9. Prepare Bunch of flat leaf parsley.
10. It's of Salt and pepper.
11. You need 1 tbsp of Lemon juice.
12. You need 100 ml of olive oil (plus extra to serve and for the bruschetta).
13. Prepare 2 tbsp of cider vinegar.
14. You need 4 of heaped tbsp of Greek yogurt.
15. It's 150 g of ice.
16. Prepare 300 ml of water.
17. It's of Sourdough bread.

Spice up your summer with this easy cucumber gazpacho! Made with tomatillos, cucumber, jalapeño & cilantro, it's a cool, refreshing soup. What I love most about cucumbers is their crunchiness and their delicate, fresh flavor. That's exactly what I tried to highlight when creating this recipe.

Green Gazpacho with Cucumber Bruschetta step by step

1. Put peeled cucumber skin in a bowl and add 2 tbsp olive oil and 1 tbsp lemon juice. And add salt and pepper. Leave to marinade..
2. Add the herbs, garlic, cucumber, celery, chilli and spring onions to a food processor and blend..
3. Add the spinach and walnuts and blend..
4. Add the cider vinegar, olive oil and yoghurt and blend again. Taste and season with salt and pepper..
5. Carefully add the ice to the blender and slowly add the water (being careful not to overfill the food processor....unlike my messy effort!).
6. Taste and season again..
7. Lightly toast slices of sourdough. Then rub with half a clove of garlic. Top the bread with the marinaded cucumber strips..
8. Drizzle everything with more olive oil and a bit more black pepper..

Cool and refreshing Cucumber Gazpacho with yogurt, cilantro, coriander and lime. Top this with shrimp or keep it vegetarian! In the heat of summer, nothing is as refreshing as gazpacho. Here it is made with cooling cucumber, strait from the farmers market. Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.