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Green gazpacho with melon

accompanied by spinach, basil, cucumber and hazelnuts
Green gazpacho is a super healthy and quick dish. It's light, refreshing and tasty. The sweet touch will definitely make you fall in love with it.
  • Nice and quick!

    Nice and quick!

  • Gluten-free

    Gluten-free

Preparation time:

20 min.

Difficulty level:

Easy

Allergens:

milk, tree nut

Utensils:

(Hand) blender

Ingredients

Melon

Spring onion

Cucumber

Fresh basil

Garlic

Lemon

Spinach

Coconut cream

Agave syrup

Greek yoghurt

Roasted hazelnuts

Pumpkin seeds

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3469
829
67
38
58
26
11
15
0
95

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
For the gazpacho: wash all the vegetables. Peel and chop the spring onion, cucumber, garlic and melon. Squeeze the juice of 1 lemon (keep half of the juice aside for the yoghurt dressing). Place all the ingredients in a medium-size pot or large mixing jar and add 2 tablespoons of oil, half of the coconut cream, the basil, spinach and agave syrup. Blend everything with a hand blender to a smooth cream and season to taste.
2.
For the coconut yoghurt: mix the yoghurt with the coconut cream and the remaining lemon juice. Mix it well.
3.
Serve the melon gazpacho in a soup plate and place the coconut yoghurt on top. Finish with the pumpkin seeds and chopped hazelnuts.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3469
829
67
38
58
26
11
15
0
95
kJ
kcal
g
g
g
g
g
g
mg
mg