Green gazpacho - Spanish replacement bored okroshka
Despite the fact that gazpacho primarily made from abraded tomato, also other raw vegetables are quite suitable for this Spanish recipe. The next place after the traditional version of tomato dishes, took the cucumber version - green gazpacho. Simple and easy dish will fit perfectly for summer meals and diversify dietary menu.
Green gazpacho with cucumber and mint
- cucumber - 1 pc .;
- yellow pepper - 1 pc .;
- Garlic - 2 cloves;
- Avocado - 1 pc .;
- green onion - to taste;
- mint - 1 small bunch;
- yoghurt - 150 ml;
- green "Tabasco" - to taste.
In a blender, beat the pre-sliced cucumber and pepper, garlic and the pulp of avocado , a little green onion, "Tabasco", half of the yogurt and mint. If the mixture gets too thick - add cold water.
Before giving the green gazpacho should be cooled, the remaining flavor yogurt and garnish with mint. You can add a couple of ice cubes if desired.
Spicy green gazpacho
- cucumber (large) -2 pcs .;
- green bell perets- 1 pcs .;
- green onions - 3 pen;
- chili - 1 pc .;
- Parsley - a handful;
- Garlic - 2 cloves;
- chicken broth - 1/2 st .;
- olive oil - 1/2 st .;
- red wine vinegar - 2 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- "Tabasco" - 2-3 drops;
- salt - to taste.
Cucumber with peel and seeds and cut into large blender, beat together with pepper, green onion, chilli, parsley and garlic. Adding to the weight pyurirovannoy vegetable chicken broth , vinegar, oil and lemon juice. Seasoned soup "Tabasco" and salt, whisk in the blender again.
We try gazpacho, add salt, lemon juice, if desired, and a little water. Cool for 1-2 hours. Pour the soup into a bowl, throw a few ice cubes, thin strips of cucumber and lemon zest.
Creamy and delicate gazpacho
- cucumber (large) - 3 pcs .;
- yellow sweet pepper - 1 pcs .;
- chili - 1 pcs .;
- chesnok- 1 clove;
- lime juice - 3 tbsp. spoons;
- parsley - to taste;
- heavy cream or sour cream - 3/4 st .;
- salt and pepper - to taste.
Now we'll show you a quick and easy way to prepare a wholesome and low-calorie dishes. Cucumbers with coarsely chopped sweet peppers. Put the vegetables in a blender, add the garlic, lime juice and chili peppers (without seeds). Pyuriruem mixture in a blender, shift the homogeneous mass into a bowl and add the cream, salt and pepper. If the cucumbers were not too watery and gazpacho came too thick, add cream and cold water to taste. Chilled soup is served at the table decorated with fresh parsley.
Serve the soup with grilled toast or supplement garlic croutons.
Green gazpacho of cucumber, melon and shrimp
- cucumber (large) - 2 pcs .;
- green onions - 2 pcs .;
- basil, parsley (chopped) - 1/2 st .;
- fresh ginger - 1 piece;
- Garlic - 1 clove;
- olive oil - 3 tbsp. spoons;
- yogurt - 1/4 st .;
- salt - 3/4 tsp;.
- black pepper - 1/4 tsp;.
- melon (sliced) - 1/2 st .;
- shrimp - 120 g
In a blender or food processor, mix the cucumber, green onions, cut grass, ginger, garlic, olive oil and yogurt. Beat all ingredients until smooth for about a minute. Green gazpacho flavored with salt, pepper, add water or cream, if desired. Cooled gazpacho about 1-2 hours.
When serving soup, add to it pre-cooked shrimp and slices of melon.
If desired, instead of cold water or cream, gazpacho can be diluted with cold chicken broth, instead of shrimp supplemented pieces of boiled chicken.