23Shares
21
0
0
2
0

Well – yesterday you got the red version of the Gazpacho – the Original. This here is the “Incredible Hulk” version in green ;)

I thought it would be nice to have a contrast to the traditional red Gazpacho, so I decided to do a green version as well – it has the fancy name “Greenspacho”. It is as refreshing as the red version and also a nice treat when it is hot outside and you need something to cool down a bit.

Use it as a starter served in a bowl with some bread or as a snack in a glass – both works fine. Some use spinach in their version of the green gazpacho – try that too if you want to – I bet it tastes good as well :)

INGREDIENTS / ZUTATEN

2 medium zucchini
1 green pepper
1 green apple
1 shallot
3-4 stalks fresh mint
1/2 cup (25g) cilantro, chopped
3 tbsp. white wine vinegar
1/4 cup (60ml) water
1 tsp. Salt
1/2 tsp. fresh pepper
1/3 cup (80ml) olive oil

2 mittelgroße Zucchini
1 grüne Paprika
1 grüner Apfel
1 Schalotte
3-4 Stile frische Minze
25g Koriander, gehackt
3 EL Weißweinessig
60ml Wasser
1 TL Salz
1/2 TL Pfeffer
80ml Olivenöl

DIRECTIONS / ZUBEREITUNG

1. Wash the zucchini and cut into small pieces. Wash the pepper and apple, remove insides and cut into small pieces. Chop the shallot. Remove the leaves from the mint stalks. Add with the cilantro, vinegar, water, salt and pepper to a blender and mix until you get a smooth soup. While the blender is still running slowly add the olive oil and mix in until all is well combined. Season with salt, pepper and some more vinegar if needed. Place in the fridge for at least one hour. Serve cold.

1. Zucchini waschen und in kleine Stücke schneiden. Paprika und Apfel waschen, entkernen und in kleine Stücke schneiden. Schalotte hacken. Die Blätter von der Minze abzupfen. Alles zusammen mit dem Koriander, Essig, Wasser, Salz und Pfeffer in einen Mixer geben und zu einer glatten Masse mixen. Während der Mixer noch läuft das Öl langsam zugeben und untermixen, bis sich alles gut verbunden hat. Mit Salz, Pfeffer und ggf. Essig abschmecken. Für mindestens eine Stunde in den Kühlschrank stellen. Kalt servieren.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.

Greenspacho

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Bake to the roots
Prep Time: 15
Total Time: 75

Print Recipe

Ingredients

Scale

2 medium zucchini
1 green pepper
1 green apple
1 shallot
3–4 stalks fresh mint
1/2 cup (25g) cilantro, chopped
3 tbsp. white wine vinegar
1/4 cup (60ml) water
1 tsp. Salt
1/2 tsp. fresh pepper
1/3 cup (80ml) olive oil

Cook Mode Prevent your screen from going dark

Instructions

Wash the zucchini and cut into small pieces. Wash the pepper and apple, remove insides and cut into small pieces. Chop the shallot. Remove the leaves from the mint stalks. Add with the cilantro, vinegar, water, salt and pepper to a blender and mix until you get a smooth soup. While the blender is still running slowly add the olive oil and mix in until all is well combined. Season with salt, pepper and some more vinegar if needed. Place in the fridge for at least one hour. Serve cold.