Green gazpacho with feta

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15min

•

Easy

Sun or no sun, this gazpacho gives a delightful spring feeling! Creamy yet fresh, and with the feta and mint added, it's just perfect!

Sun or no sun, this gazpacho gives a delightful spring feeling! Creamy yet fresh, and with the feta and mint added, it's just perfect!
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Ingredients

What do you need?
Quantity: 12 cups

Gazpacho:
1 cucumber

4 spring onions

0.5 green bell pepper

1 green chili

1 avocado

250 gr. Greek yogurt

2 cloves of garlic (or powder if you're sensitive)

2 tbsp lime juice

2 tbsp white wine vinegar

400 ml cold water

salt and pepper

4 tbsp olive oil

Feta cream:
100 gr. feta

2 tbsp sour cream

2 tbsp milk

black pepper

Garnish:
2 tbsp olive oil

1 tsp piment d’espelette

a few mint leaves

150 gr. peeled shrimp

Gazpacho:
1 cucumber

4 spring onions

0.5 green bell pepper

1 green chili

1 avocado

250 gr. Greek yogurt

2 cloves of garlic (or powder if you're sensitive)

2 tbsp lime juice

2 tbsp white wine vinegar

400 ml cold water

salt and pepper

4 tbsp olive oil

Feta cream:
100 gr. feta

2 tbsp sour cream

2 tbsp milk

black pepper

Garnish:
2 tbsp olive oil

1 tsp piment d’espelette

a few mint leaves

150 gr. 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

Tips

No extra tips needed, Just Enjoy!

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