Green Gazpacho (6 servings)


  • • 2 large Cucumbers
    • 4 cloves of Garlic
    • 150g Rocket
    • 1/2 bunch Basil leaves
    • 1/2 bunch of Parsley leaves
    • 1/2 bunch of Mint leaves
    • 1/2 bunch Coriander leaves
    • 3 tablespoons of Red wine vinegar
    • 200ml Olive Oil
    • Juice of 1 Lime
    • Salt & pepper to taste
    • For serving – rocket leaves



  • • Peel the cucumbers, cut them in half lengthwise and de-seed with a spoon
    • Blend the Cucumbers in a food processor until they form a juice
    • Add Garlic cloves, Rocket leaves, fresh herbs, vinegar and Lime juice. Blend until completely incorporated
    • Gradually add the Olive oil in a slow, steady stream. Season with salt and pepper at the end
    • Serve in glasses and garnish with Rocket leaves

*Serving suggestion: Serve with toasted rustic bread or serve plain

Bon Appetite!

Bon Appetite!

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