a bowl of soup
Home Life Eating and Drinking How to make Gazpacho Verde

How to make Gazpacho Verde

  • 2 medium zucchini
  • 1 large cucumber
  • 1/2 avocado or Yesil Apple
  • 4-5 leaves fresh basil
  • 6-7 leaves fresh mint
  • 1 tbsp strained yogurt
  • 1 large clove of garlic
  • 1 tbsp natural apple cider vinegar
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1 cup cold water*
  • 1.5 teaspoons salt

 

For the above;

  • 2-3 tablespoons sunflower seeds**
  • 1 tablespoon olive oil
  • 1 generous pinch of salt
  • Fresh mint and basil leaves

Mix all the ingredients in the blender or Rondon bowl until they are the desired granular or smooth consistency. After catching the consistency you want, rest in the refrigerator for at least 2 hours so that all the flavors can work together. 

For the above,

  • Fry the olive oil and Moon kernels in a small frying pan over a medium heat until colored. Add the salt and continue to mix before taking it from the heat and remove from the heat. When the beans are hot or after cooling, you can put any amount on your soup during service. The crispy texture of the core matches the smooth consistency of the soup very well.
  • When serving your soup, you can drizzle the strained yogurt that you open with very little water before adding the kernels on it, decorate it with fresh basil, mint leaves or micro sprouts.
  • 1 cup of water for the desired density can be reduced or increased in a controlled manner. 
  • You can also use any nuts that you like to use instead of sunflower seeds or that you like to taste. If you are eating raw, you can completely skip this step. 

 

Bonus: 8 nutrients that burn fat


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