Green Gazpacho with Feta

Ingredients

• 1 bulb fennel
• 4 green bell peppers
• 1 cucumber
• 1 Avocado
• 1 celery stalk
• 1 clove garlic
• 1 Handful Parsley (5 g)
• 1 handful arugula (5 g)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 50 g whole wheat baguette
• Salt
• 120 g Feta (45% fat in milk)
• 50 g walnuts
• Pepper

Instructions

1. 1.

   Wash and clean the vegetables and herbs. Roughly chop the fennel, reserving the greens for garnish. Halve, deseed, wash, and finely chop the bell peppers.

2. 2.

   Slice the cucumber. Halve, deseed, and scoop out the flesh of the avocado. Cut the celery into slightly smaller pieces. Peel the garlic. Remove the thick stems from the parsley and arugula.

3. 3.

   Combine all prepared ingredients with oil, lemon juice, and crumbled baguette in a food processor and puree until creamy. Gradually add about 250 ml of cold water until the desired consistency is achieved. Season the soup with salt and serve in bowls.

4. 4.

   Roughly chop the walnuts. Crumble the feta over the soup, sprinkle with walnuts, grind with pepper, and garnish with fennel greens.