Green Gazpacho with Cucumber Bruschetta

Name: Green Gazpacho with Cucumber Bruschetta
Total time: 900 s
Yield: serves 6 servin
Cuisine: British
Ingredients: Whole cucumber (peeled - save the shavings for the bruschetta); Bag spinach; 2 spring onions; 3 sticks celery; 1 Green chilli; 4 cloves garlic; 100 g walnuts; Bunch mint (leaves only); Bunch flat leaf parsley; Salt and pepper; 1 tbsp Lemon juice; 100 ml olive oil (plus extra to serve and for the bruschetta); 2 tbsp cider vinegar; 4 heaped tbsp of Greek yogurt; 150 g ice; 300 ml water; Sourdough bread

Charlie Clegg @charlierbanks

Manchester

Lovely summery lunch idea. No cooking required, just a decent food processor or blender.

Charlie Clegg @charlierbanks

Manchester

Lovely summery lunch idea. No cooking required, just a decent food processor or blender.

Saved

Ingredients

15 mins prep.

serves 6 servin

Whole cucumber (peeled - save the shavings for the bruschetta)
Bagspinach
2spring onions
3 stickscelery
1Green chilli
4 clovesgarlic
100 gwalnuts
Bunchmint (leaves only)
Bunchflat leaf parsley
Salt and pepper
1 tbspLemon juice
100 mlolive oil (plus extra to serve and for the bruschetta)
2 tbspcider vinegar
4heaped tbsp of Greek yogurt
150 gice
300 mlwater
Sourdough bread

Saved

Steps

15 mins prep.

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.