Green beans and small peas gaspacho

A cocktail of vitamins and fibers for a very fresh recipe which can be served with whole wheat bread croutons.

Ingredients (serves 4):


  • Peel and mince the onion.
  • Cut zucchini, cucumber, green pepper without peeling them.
  • In a pan of boiling water, put small peas, green beans, zucchini dices and minced onion.
  • Let them bake for 3 minutes so that vegetables remain crunchy. Drain.
  • Peel and chop the garlic clove.
  • Put small peas, green beans, zucchini dices, onion, cucumber and green pepper dices in the bowl of the mixer.
  • Add one teaspoon of Xérès vinegar, two tablespoons of olive oil and chopped garlic.
  • Mix everything in order to get a velouté.
  • Check the seasoning and put the mixture in glasses.
  • Chisel parsley and sprinkle it in the gaspacho.
  • Put in the fridge one hour before serving.

Put the cups in the freezer before dressing them in order to have an iced gaspacho.

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