Green cucumber gazpacho

Loosen the lettuce leaves from the crop, wash them in plenty of water and dry them (in a salad spinner). Remove the hard veins.

Cut the cucumber and bell pepper into cubes. Finely chop the garlic and cut the spring onion into rings. Cut the bread into cubes and chop the basil coarsely.

Put the lettuce with cucumber and paprika in the food processor. Add the garlic, spring onion, diced bread and basil. Mix everything at the highest setting to a nice, smooth soup.

Add a dash for a dash of stock until the thickness is good. Then season with salt and pepper.

Pour the gazpacho into the jug and leave the soup in the fridge in 2-3 hours and cold.