In this Zero Waste video I’m showing you what to do with leftover bread. Simply use some in a summery gazpacho soup and the rest to make yummy croutons.
This Zero Waste recipe was created together with Auchan, in order to inspire people to cook less wastefully.
50g walnuts
1 cucumber
1 spring onion
1 small garlic clove
25g bread
1 ½ tbsp mint, chopped
1 ½ tbsp dill, chopped
1 ½ tbsp tarragon, chopped
125g Greek yoghurt
50ml olive oil
100ml cold vegetable stock
½ tbsp lemon juice
1 tbsp white balsamic vinegar
a few drops of Tabasco
¼ tsp salt
pepper
a handful of pomegranate seeds
Serves 2
Put the walnuts in a blender and mix until finely crushed.
Peel the cucumber and set aside ¼. Cut the remaining ¾ into big chunks. Trim and chop the spring onion. Peel and crush the garlic clove. Tear the bread into a few pieces.
Put the cucumber chunks, spring onion, garlic, bread pieces, herbs, yoghurt, olive oil and vegetable stock into the blender with the walnuts and blend until smooth. Add some lemon juice, vinegar, a few drops of Tabasco and season with salt and pepper, then blend again.
Pour the soup into a container and refrigerate for at least 2 hours (you can add ice cubes if you want to eat it immediately). Meanwhile, cut the remaining cucumber quarter into small cubes and refrigerate.
Once ready to eat, divide the gazpacho between two bowls. Top each with half the cucumber cubes and some pomegranate seeds, then drizzle with a few more drops of Tabasco and olive oil. Serve immediately.
