Simple Green Gazpacho with Roasted Vegetables

Votes: 1

How to Make - Simple Green Roasted Vegetable Gazpacho

Time: 4 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 166, total fat 7 G., saturated fats 2 G., proteins 5 G., carbohydrates 24 G., fiber 3 G., cholesterol 6 mg, sodium 875 mg, sugar 18 G.

This gazpacho is made with tomatillos, green onions, and zucchini. Before blending, grill the vegetables until they're blackened, which adds a deeper, richer flavor. When serving, drizzle each serving with a yogurt-honey sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetables

Olive oil for greasing
4 green onions
4 tomatillos, cut in half
2 zucchinis, cut into 1cm thick slices lengthwise.

Soup

0.5 cup plain Greek yogurt
8-10 fresh basil leaves
2 Kirby cucumbers or 1 English cucumber, quartered (do not peel)
2 cloves of garlic
Juice of 1 lemon

For serving

1/4 cup plain Greek yogurt
2 tablespoons of honey
Hot green pepper sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: zucchini, ground cherries, green onions, cucumbers, basil, yogurt, honey

Cooking the dish according to the recipe:

Vegetables:

Preheat the grill to 200°C (400°F). Brush the green onions, tomatillos, and zucchini with oil, then sprinkle with salt and place them on the grill over direct heat. Cook, turning occasionally, until the vegetables are charred and the tomatillos are slightly softened, about 5 minutes.
Soup:

In a blender, combine green onions, tomatillos, and zucchini with yogurt, basil, cucumber, garlic, lemon juice, and a pinch of salt.

Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; the soup should become thinner! Taste and add salt. Refrigerate for at least four hours or overnight.
Mix the yogurt with honey in a small bowl. Serve the soup in bowls, drizzled with the yogurt sauce and a few drops of hot sauce.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Quick snacks / Blender / Summer dishes / Grill, barbecue / Easy Grill Recipes / Grilled vegetables and fruits / Soups / Creamy soups / Food Network - recipes