Green gazpacho with feta

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15min

•

Easy

Sun or no sun, this gazpacho gives a blissful spring feeling! Creamy, still fresh and with that feta and mint, it is completely finished!

Sun or no sun, this gazpacho gives a blissful spring feeling! Creamy, still fresh and with that feta and mint, it is completely finished!
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Ingredients

What do you need?

Quantity: 12 bags

Gazpacho:
1 cucumber

4 spring onions

½ green bell pepper

1 green pepper

1 avocado

250 gr. Greek yogurt

2 toes look (or powder if you are sensitive)

2 tbsp lime juice

2 tbsp of white wine vinegar

400 ml of cold water

Pezo

4 tbsp olive oil

Fetacrème:
100 gr. feta

2 tbsp sour cream

2 tbsp milk

black pepper

Garniture:
2 tbsp olive oil

1 TL Piment d’Espelette

pair of mint leaves

150 gr. hand peeled shrimp

Gazpacho:
1 cucumber

4 spring onions

½ green bell pepper

1 green pepper

1 avocado

250 gr. Greek yogurt

2 toes look (or powder if you are sensitive)

2 tbsp lime juice

2 tbsp of white wine vinegar

400 ml of cold water

Pezo

4 tbsp olive oil

Fetacrème:
100 gr. feta

2 tbsp sour cream

2 tbsp milk

black pepper

Garniture:
2 tbsp olive oil

1 TL Piment d’Espelette

pair of mint leaves

150 gr. hand peeled shrimp
Preparation method

How do you make this?

Gazpacho: Wash the vegetables and herbs

Put everything for the gazpacho in coarse cut in the blender.

Let it run until a silky texture.

If you only have a hand blender: if necessary, strain through.

Keep cool in a fridge.

Fetacrème: crush the feta in a deep plate, stir in the milk and sour cream, season with fresh pepper.

It must be slightly liquid

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.