Green gazpacho

Cooking time: 15 min
Servings: 4 servings
Calories: 145 kcal
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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.

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

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