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Broccoli and Blue Cheese Gazpacho Recipe
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
4
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.
INGREDIENTS
500 gBroccoli Florets
200 gPlain Greek Yogurt
100 gBlue Cheese (crumbled)
4 Garlic Cloves
2 tbspOlive Oil
1 Lemon
100 mgSalt
100 mgBlack Pepper
1 tbspFresh Chives (chopped)
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