Green Gazpacho

Ingredients

• 200 g spinach
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 800 ml vegetable broth
• 150 g white bread (crumbled)
• 4 tbsp wine vinegar
• 2 stalks celery (with greens)
• 1 green bell pepper
• 1 Green Chili Pepper
• 1 cucumber
• 2 Spring Onions
• Salt
• pepper (ground)
• 2 sprigs Mint
• 4 sprigs Parsley
• chives (for garnish)

Instructions

1. 1.

   Wash, trim and drain the spinach, then roughly chop. Peel and finely dice the onion and garlic; sauté in 2 tbsp hot oil until translucent. Add the spinach, let it wilt, and deglaze with broth. Let cool.

2. 2.

   Crush the white bread and drizzle with vinegar. Let sit for about 10 minutes, then add to the soup and blend with the remaining oil. Wash and trim celery, bell pepper, chili, cucumber, and spring onions. Slice cucumber lengthwise, deseed, and dice all vegetables into small cubes or pieces.

3. 3.

   Add the vegetables to the soup, season with salt and pepper, and refrigerate for at least 2 hours. Rinse herbs, shake dry, pluck leaves, and chop. Just before serving, fold in the gazpacho, adjust seasoning with vinegar, salt, and pepper, and pour into glasses. Garnish with chives.