Gazpacho Verde à la WurzelKraft / AlkaLife
| 350 – 400 g | tomatoes (green or yellow, halved) |
| 250 g | diced honeydew melon |
| 250 g | diced cucumber |
| 2 – 3 | mild, green chillies |
| 200 g | peas (frozen) |
| 20 g | spinach |
| 10 – 15 g | fresh parsley |
| 3 stalks | celery |
| 2 | cloves of garlic |
| 1 | large shallot |
| ½ – 1 | squeezed lime |
| 2 – 3 tbsps | rice syrup (alternatively agave syrup) |
| 3 – 4 tbsps | white wine vinegar |
| 6 – 8 tbsps | olive oil |
| 3 – 4 tbsps | WurzelKraft / AlkaLife |
| 600 ml | cold water |
| salt | |
| white pepper | |
| For decoration | |
| bread in strips | |
| celery leaves or basil | |
First put 3 tablespoons of olive oil in a saucepan and heat it over a medium heat, add the celery in fine strips and the shallot finely diced and fry it for about 5 minutes.
Then add the finely diced garlic, together with the finely diced chilli, the rice syrup, white wine vinegar, lime juice, parsley and the remaining olive oil and let everything simmer together for about 5-10 minutes at a slightly higher heat. Don’t forget to stir it.
Remove the saucepan from the heat, add all the remaining ingredients except WurzelKraft / AlkaLife to the saucepan and use a hand blender to purée everything coarsely or finely to your liking. Allow to sit for a while and then add WurzelKraft / AlkaLife. We are using this as a bread substitute here and it can be used for thickening.
Put some oil in a frying pan and fry the bread strips in it until crispy. Season with salt, pepper and paprika to taste.
To serve, use small glass bowls or shot glasses and arrange with the bread sticks. Decorate with the celery or basil leaves and salt, pepper.