Saturday 26 May 2018

SPICY GREEN GAZPACHO


Total Time (mins) = 20, Difficulty = 2, Servings = 6, Ingredients = 13

INGREDIENTS
  • 1 English cucumber, peeled 
  • 3 slices white bread, crusts removed 
  • 2 stalks Celery, roughly chopped 
  • 1 bell green pepper, roughly chopped 
  • 1 or 2 green poblano chilies, seeded and roughly chopped 
  • 2 tablespoons fresh dill 
  • 1 teaspoon chopped garlic 
  • 3/4 cup walnuts 
  • 1 pkg. (5 oz.) Arugula 
  • 1 cup water 
  • 4 tablespoons sherry vinegar 
  • 3 tablespoons fat-free plain Greek yogurt 
  • 1 teaspoon honey 
  • 1/2 teaspoon salt 
  • Olive oil for drizzling 
  • 1 tablespoon thinly sliced mint, optional
DIRECTIONS
  • FINELY dice 1/4 of the cucumber and set aside.
  • PUREE remaining cucumber with bread, celery, green peppers, poblano peppers, dill and garlic. Transfer mixture to a large bowl. Puree walnuts, arugula and water into a paste. Add sherry vinegar, yogurt and honey. Combine walnut mixture with cucumber mixture and season with salt.
  • DIVIDE soup between 6 bowls. Serve with a sprinkling of reserved diced cucumber, a drizzle of olive oil and mint. Serve chilled.

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