Broccoli and Blue Cheese Gazpacho Recipe

Name: Broccoli and Blue Cheese Gazpacho
Total time: 90 min
Yield: 4
Ingredients: 500 g Broccoli Florets; 200 g Plain Greek Yogurt; 100 g Blue Cheese (crumbled); 4 Garlic Cloves; 2 tbsp Olive Oil; 1 Lemon; 100 mg Salt; 100 mg Black Pepper; 1 tbsp Fresh Chives (chopped)

This Broccoli and Blue Cheese Gazpacho is a refreshing and creamy cold soup that combines the earthy flavours of broccoli with the tanginess of blue cheese.

easy

01:30

METHOD

Step 1.
In a large pot, bring 4 cups of water to a boil. Add 500g of broccoli florets and cook for about 3-4 minutes, or until tender. Drain and rinse with cold water to stop the cooking process.
Step 2.
In a blender, combine the cooked broccoli, 200g of plain Greek yogurt, 100g of crumbled blue cheese, 2 cloves of garlic, 2 tbsp of olive oil, the juice of 1 lemon, 1 tsp of salt, and a pinch of black pepper.
Step 3.
Blend until the mixture is smooth and creamy. If needed, add a bit of water to reach your desired consistency.
Step 4.
Taste and adjust the seasoning if necessary.
Step 5.
Transfer the gazpacho to a bowl and refrigerate for at least 1 hour to chill and allow the flavours to meld.
Step 6.
Before serving, garnish the gazpacho with additional crumbled blue cheese, chopped fresh chives, and a drizzle of olive oil.
Step 7.
Serve the Broccoli and Blue Cheese Gazpacho cold. Wish a side of bread for dipping.