Green Gazpacho with Cucumber Bruschetta. This Green Goddess Gazpacho is filled with cucumber, herbs, scallions, jalapeño for a little kick, and lemon juice! Its thick, luxuriously creamy consistency comes from avocado and Greek yogurt, and it's the most perfect light and refreshing soup! I'm not much of a soup person, but when it comes to cold.

It's so refreshing and always a huge Green grapes are a usual garnish, a sweet counterpoint to the bracing purée, but here they join the mix, along with cucumber and fresh dill, all of which tinge. This cool, refreshing green cucumber gazpacho is made with tomatillos, garlic, cilantro, and yogurt. It's easy to make and full of spicy, tangy flavor. You can cook Green Gazpacho with Cucumber Bruschetta using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Green Gazpacho with Cucumber Bruschetta

You need of Whole cucumber (peeled - save the shavings for the bruschetta).
It's Bag of spinach.
It's 2 of spring onions.
Prepare 3 sticks of celery.
Prepare 1 of Green chilli.
Prepare 4 cloves of garlic.
Prepare 100 g of walnuts.
You need Bunch of mint (leaves only).
It's Bunch of flat leaf parsley.
Prepare of Salt and pepper.
It's 1 tbsp of Lemon juice.
Prepare 100 ml of olive oil (plus extra to serve and for the bruschetta).
Prepare 2 tbsp of cider vinegar.
Prepare 4 of heaped tbsp of Greek yogurt.
Prepare 150 g of ice.
Prepare 300 ml of water.
Prepare of Sourdough bread.

Spice up your summer with this easy cucumber gazpacho! Made with tomatillos, cucumber, jalapeño & cilantro, it's a cool, refreshing soup. Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. I had a lot of cucumbers and I needed something to do with them.

Green Gazpacho with Cucumber Bruschetta instructions

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..
Add the herbs, garlic, cucumber, celery, chilli and spring onions to a food processor and blend..
Add the spinach and walnuts and blend..
Add the cider vinegar, olive oil and yoghurt and blend again. Taste and season with salt and pepper..
Carefully add the ice to the blender and slowly add the water (being careful not to overfill the food processor....unlike my messy effort!).
Taste and season again..
Lightly toast slices of sourdough. Then rub with half a clove of garlic. Top the bread with the marinaded cucumber strips..
Drizzle everything with more olive oil and a bit more black pepper..

I can't say this was awe inspiring but I was pleasantly surprised! Green gazpacho is the perfect light, fresh, cold soup for summer. With cucumbers, bell pepper, avocado, and fresh herbs, it's full of amazing flavor! People who have gardens often have an abundance of cucumber and bell pepper in particular, so try to befriend someone with a green thumb. A Green Gazpacho soup, perfect for a hot summer's day.