Recipe Details:There are many ways to make Gazpacho, a traditional Spanish soup. Although people are more familiar with the red Gazpacho, we would like to introduce you to the green version of this diabetic-friendly soup.
- Cucumbers (cut in medium pieces) – 1 lb.
- Green bell pepper (washed, cleaned of seeds, and cut in halves) – 5
- Garlic – 3 cloves
- Whole wheat bread – 3.5 Oz
- Scallions – 1 bunch
- Parsley – 1 bunch
- Rye croutons – 3 Oz
- Olive oil – 4 tbsp.
- Vinegar, lemon juice, salt – to taste
Recipe Directions:Step 1
Preheat oven to 290 F. Put the bell peppers skin side up on a baking sheet. Sprinkle them with olive oil and place in the oven. Bake for 15 minutes. After that, let the peppers cool to room temperature.
When the peppers cool to room temperature, remove the skin from them.
Put cucumbers in a blender and process until you get a smooth puree.
Add the peppers, garlic, scallions, parsley, bread, salt, and olive oil to the cucumber puree and blend everything together to homogenous mass.
Add some vinegar and lemon juice to taste. Add cold water to rich the desirable consistency. Mix well. Server with Rye croutons and enjoy!
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