Green gazpacho with crunchy potatoes. Fresh, indeed cold

THEThe Gazpacho means Spain, now in many different variations. However, this Green is coloring in red (its traditional nuance) thanks to the paprika. Serve it in fontine or capacious bowls, however essentially white.

Ingredients x 2:
500 g cucumbers
1 mature avocado
1 lemon juice
1 tablespoon of apple cider vinegar
2 tablespoons of extra virgin olive oil
2 abundant spoons of sugar -free soy yogurt
fresh mint
salt and pepper.
For potatoes:
4 large potatoes
extra virgin olive
salt and paprika.

Procedure

We wash and we hate the cucumbers, Then cut them into cubes and transfer them to the blender. Cut the avocado in half, remove the core and take the pulp. Add it to the cucumbers. We combine the apple cider vinegar, extra virgin olive oil, soy yogurt, a few mint leaves, salt, pepper and lemon juice. We blend until a smooth consistency is obtained.

If necessary, we add a ladle of water to make the mixture more creamy. Let the gazpacho rest in the refrigerator while we prepare the potatoes. We boil the potatoes – peeled – in boiling water for about 20 minutes, until they are soft.

Slander them, crush them lightly and season them with salt, extra virgin olive oil and paprika. Let’s bake them in the oven or in the air fryer at 190 ° C for 30 minutes, Until they become crunchy. We serve the very cold gazpacho with crunchy potatoes above.

A table in green

Elena Savino is an expert in vegan cuisine. His It’s all another salad (Mondadori) offers many good green dishes, Plant Based, for each season. The idea is to combine taste and well -being. Even in the speed of execution …