Gazpacho With Sprouted Buckwheat - A Recipe With A Photo Step By Step. How To Make Green Buckwheat Soup Gazpacho?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A great option for the very healthy and delicious cold Gazpacho soup. Suitable during Lent, as well as people who want to build.

Ingredients

Tomatoes - 3 pcs.

Green buckwheat - 100 g

Pumpkin seeds (peeled) - 50 g

Celery greens - 2-3 sprigs

Water - 200 ml

Salt to taste

Seasonings - to taste (I have Indian Pav Bhaji seasoning)

Dish output - 900 ml / 2 portions.

• 43 kcal
• 10 min.
• 20 h.
• 20 hours 10 minutes

Photo of the finished dish

Step by step recipe with photo

In continuation of the line of healthy dishes from sprouted buckwheat, today I want to share with you a very tasty, healthy and nutritious Gazpacho soup.

This dish can be completely called author's, as I came up with it on the go. It is best to cook it in season with fresh vegetables from my own garden, I cook such a soup in winter, while trying to choose high-quality products from a wholesale vegetable base.

I probably won't talk about the benefits of raw foods and, in particular, green buckwheat groats, this is already obvious. But it is worth noting this cooking method as the most optimal - crushed buckwheat and pumpkin seeds give the finished soup a special nutritional value.

So, let's prepare the products according to the list and start preparing raw Gazpacho soup made from sprouted green buckwheat and tomatoes …

First you need to germinate buckwheat. To do this, rinse the cereal with cold filtered water several times, and then fill it in and leave it for 5-6 hours. In principle, buckwheat can not be germinated if you do not see much sense in this. It is enough to soak green buckwheat overnight, and then start cooking.

After we rinse the buckwheat from mucus, distribute it over the surface of a wide plate and leave it practically without water for 12-16 hours in a dark place. After a while, buckwheat should sprout.

When we have sprouted buckwheat, we can start preparing our raw Gazpacho soup. First, let's cut the tomatoes, I also prefer to peel the tomatoes.

Wash fresh celery. Take 2-3 branches, but you can do more.

Put sprouted buckwheat, tomatoes, celery, pumpkin seeds into the blender bowl.

Add seasoning to taste and salt to the blender bowl. In my opinion, hot spices are especially good for Gazpacho. We pour in water, here it is worth noting that you can use both cold water and slightly warmed up, I prefer the second option.

Grind the ingredients in a bowl of blend until smooth. This is how it looks …

Pour ready-made cold soup Gazpacho with green buckwheat into plates.

We decorate to taste and mood, I added pumpkin seeds instead of traditional Gazpacho croutons, as well as a sprig of greens.

Bon appetit and be healthy!