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🍽️ Refreshing Cucumber-Feta Gazpacho

142 kcal · 30 min · 4 servings

Ingredients

• 1 kg cucumber (2 cucumbers)
• 1 clove garlic
• 2 spring onions
• 1 tsp mustard
• 0.5 organic lemon
• salt
• pepper (from the mill)
• 0.5 tsp cumin (ground)
• 2 sprigs dill
• 100 g feta
• 1 tbsp sesame seeds

Instructions

1. 1. Peel the cucumbers.
2. 2. Cut the cucumbers in half lengthwise.
3. 3. Remove the seeds with a spoon.
4. 4. Cut the cucumber flesh into small cubes.
5. 5. Peel the garlic clove.
6. 6. Finely chop the garlic.
7. 7. Clean the spring onions.
8. 8. Slice the spring onions into very thin rounds.
9. 9. Put all ingredients into a pot or bowl.
10. 10. Blend the mixture finely with an immersion blender.
11. 11. Add the mustard.
12. 12. Squeeze out the lemon juice.
13. 13. Season with salt and pepper.
14. 14. Add cumin.
15. 15. Taste the soup and adjust seasoning.
16. 16. Finely chop some dill.
17. 17. Stir in the dill.
18. 18. Chill the soup in the refrigerator for about 2 hours.
19. 19. Cut the feta cheese into small cubes.
20. 20. Heat a pan without fat.
21. 21. Toast the sesame seeds in the hot pan.
22. 22. Distribute the cold gazpacho into glasses or small bowls.
23. 23. Sprinkle the soup with the feta cubes.
24. 24. Sprinkle the soup with the toasted sesame seeds.
25. 25. Garnish each plate with a sprig of dill.
26. 26. Serve the soup.

Nutrition per serving

• kcal: 142
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 9 g