Gazpacho is a Spanish cold soup with many variations. In this recipe, the soup has a green color thanks to the use of fresh vegetables like spinach, cucumber, and bell pepper. Perfect for hot days, this refreshing soup is easy to prepare and makes for a light meal for four people.
Ingredients
150 g fresh spinach
1/2 green cucumber
1/2 green zucchini
1 green chili pepper
250 ml low-fat yogurt
2 garlic cloves
a handful of basil leaves
1/2 bunch of fresh parsley
olive oil
salt and pepper
Preparation
Wash the spinach leaves thoroughly, peel the cucumber and zucchini. Remove the seeds from the chili pepper and peel the garlic. Cut all the vegetables into smaller pieces.
Blend the vegetables in a blender with half a cup of water and olive oil until smooth.
Add the yogurt and blend again until the mixture is uniform. Then, add the basil and parsley, blend everything, and season with salt and pepper.
If desired, add a bit of olive oil to give the gazpacho a nice shine.
Chill the soup in the fridge for at least 2 hours, and before serving, garnish with fresh basil leaves.