Green gazpacho

Ingredients

• 0.5 green bell pepper
• 2 large cucumbers
• 1 boiled potato
• garlic - 4 cloves
• egg - 1 pc
• 1 bunch of seedless white grapes
• 1 small chili pepper (optional)
• green onion - 1 bunch
• 1.5 cups white grape juice
• 2 celery stalks

Cooking

Step 1

Remove skin from cucumbers, chop coarsely. Also chop both peppers, celery, green onions, peeled potatoes and garlic. Put the vegetables in a blender, pour in the grape juice and grind so that you get a not too homogeneous puree. Beat the egg, add to the blender along with salt and pepper; beat it all together again. Refrigerate the soup for 2-3 hours. Serve with wholemeal buns.