Buy all ingredients right below the recipe
Ingredients
- 125 g celery (1 stalk)
- 1 fennel bulb
- 1 cucumber
- 1/2 green bell pepper (preferably pointed pepper)
- 35 grams fresh flat-leaf parsley
- 35 grams fresh mint
- Juice of one lime
- 1 tbsp olive oil
- Salt
- Ground pepper
Preparation
- 1Clean, wash, and dry parsley, mint, cucumber, celery, fennel bulb, and pointed pepper. Finely chop the fresh herbs, peel the cucumber, remove stems and seeds from the vegetables, and cut them into bite-sized pieces. Squeeze the lime.
- 2Finely blend all ingredients for about 3 minutes, let it foam nicely, and serve.
Tip
Serve your gazpacho in style with sunflower seeds.
