Green Gazpacho

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Halve the peppers, clean and wash them and place them on a baking tray with the skin side facing upwards. Grill under the preheated grill for about 5 minutes until the skin starts to blister. Remove the bell peppers and cover with a damp cloth.

2. 2

   Remove the crusts from the bread and dice. Wash the cucumber, cut in half lengthwise, remove seeds and dice coarsely. Wash lime hot, grate dry, peel in thin strips with a pestle ripper. Halve the fruit and squeeze the juice. Peel garlic. Wash, clean and core the pepperoni. Peel and chop onion. Peel and chop the pepper skin. Finely puree the paprika and cucumber, except for something to garnish, garlic, olive oil, pepperoni, lime juice, bread and 100 ml water in a blender. Season to taste with salt and pepper.

3. 3

   Chill the soup before serving. Cut the remaining cucumber and paprika into fine cubes. Serve the soup and garnish with lime zests, cucumber and paprika. Roasted baguette slices taste good with it

Nutrition Facts

KCAL
190 kcal

CARBS
19 g

FATS
11 g

PROTEINS
4 g