Ingredients
- 130 g Celery Stick with Leaves, chopped 5cm
- 80 g Green or Yellow Bullhorn Chilli, seeds removed, chopped 4cm
- 320 g Lebanese or mini Cucumbers, chopped4cm
- 120 g Stale White bread or Gluten Free Bread, approx 3 slices, Cubed 20mm Optional plus extra slice cut into10mm for croutons
- 1 fresh green chilli, (remove seeds to lessen heat) chopped 3 pieces
- 4 cloves garlic
- 1 heaped tsp sugar
- 100 g walnuts, (toasted)
- 120 g baby spinach
- 25 g Basil leaves
- 10 g flat leaf parsley
- 70 g sherry vinegar
- 70 g extra virgin olive oil, plus extra 30-50g for toasting
- 40 g Greek yoghurt
- 450 g water
- 250 g ice cubes
- 2 tsp Himalayan salt
- white pepper, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
This recipe is recommended for TM5. Careful not to exceed suggested quantities, the Total quantity is close to Max 2.2L
Preheat oven 130C
Toast walnuts for 10mins, stirring after 5 mins to ensure evenly toasted. Set aside and allow to cool
Increase oven temperature.
Drizzle 30g-50g EV olive oil over bread cubes, sprinkle with extra salt. Toast & stir until evenly golden brown. Set aside to cool.
Add Celery, Bullhorn Chilli, Cucumber, Toasted Bread 20mm cubes, Chilli & Garlic. Chop 5 Sec Speed 5. Scrape down sides of bowl.
Add Sugar, Walnuts, Spinach, Basil, Parsley, Vinegar, Oil, Yoghurt, 50g Water, 120g Ice cubes, Salt. Blend 30 Sec Speed 8 using TM spatula to push down herbs. Redo until all ingredients are chopped.
With MC in, Blend 1 to 1.5 min gradually increasing Speed 8 and emulsify by slowly drizzling approx. 400g of Water through lid.
Add 130g Ice. Rough crush 3 Sec Speed 8
Taste and balance flavour with a little sherry vinegar, salt & pepper
Drizzle with a little EVOO.
Serve immediately with optional croutons
TM5 Method
Tip
For TM31 see Green Gazpacho TM31 where quantities are reduced
Sherry Vinegar enhances the gentle chilli flavours
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is my absolute favourite Summer soup. Such an amazing combination of flavours, and perfect every time. I highly recommend trying it - you will be pleasantly surprised!
Nicole Tracy Naturopath
www.nurturedbynature.com.au