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Gazpacho verde à la WurzelKraft®

Nutrition
approx. 2 ½ liters
Gazpacho verde à la WurzelKraft® Save on Pinterest (opens in a new tab)

Ingredient list

  • tomatoes (green or yellow, halved) 350 – 400 g
  • honeydew melon, diced 250g
  • cucumber, diced 250g
  • mild green chili peppers 2 – 3
  • peas (frozen) 200g
  • spinach 20g
  • parsley, fresh 10 – 15 g
  • celery 3stalks
  • garlic cloves 2
  • large shallot 1
  • lime, squeezed ½ – 1
  • rice syrup (or agave syrup) 2 – 3 tbsp
  • white wine vinegar 3 – 4 tbsp
  • olive oil 6 – 8 tbsp
  • WurzelKraft® 3 – 4 tbsp
  • cold water 600ml
  • salt
  • white pepper

For the decoration

  • bread, cut into strips
  • celery leaves or basil

Preparation

First we put 3 tbsp of olive oil in a pot and heat it over medium heat, add the celery cut into thin strips and the finely diced shallot and fry for approx. 5 minutes.

Then we add the finely diced garlic, together with the finely diced chili pepper, the rice syrup, white wine vinegar, lime juice, parsley and the remaining olive oil, and let everything simmer together for approx. 5 – 10 minutes over slightly higher heat. Don’t forget to stir.

Take the pot off the heat and add all the remaining ingredients except WurzelKraft® / AlkaLife® to the pot, then purée everything with a hand blender, coarsely or finely as you like. Let everything steep briefly and then add WurzelKraft®. Here it serves as a bread substitute and can be used for thickening.

Put a little frying oil in a pan and fry the bread strips in it until crispy. Season with salt, pepper and paprika as desired.

To serve, use small glass bowls or shot glasses and arrange with the bread sticks. Garnish with the celery or basil leaves and salt and pepper.

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