Cold soup with mint gazpacho

Ready in 30 minutes | Serves 2

For a light and tasty way to enjoy the warmer months, there's nothing better than a quinoa and lentil soup with mint gazpacho. Serve chilled!

Ingredients

• 1 package of Arnaboldi organic quinoa and lentil soup
• 130 g red tomatoes
• half a golden onion
• half a red pepper
• a quarter of a salad cucumber (medium size)
• a clove of garlic
• five mint leaves
• two tablespoons of breadcrumbs
• a spoonful of white wine vinegar
• two tablespoons of Garda DOP extra virgin olive oil
• salt and pepper to taste

Preparation

Start by preparing the Arnaboldi Organic Quinoa and Lentil Soup . Pour 750 ml of cold water and the Arnaboldi Organic Quinoa and Lentil Soup into a saucepan. Bring to a boil over medium heat. Once boiling, simmer for 14 minutes over low heat, stirring occasionally.

Now you can prepare the gazpacho. Wash and clean the vegetables. Chop the tomatoes, removing the seeds; peel the cucumber, then cut it in half to remove the seeds. Finally, roughly chop the remaining pulp. Finely chop the bell pepper, half the onion, and the peeled garlic. Chop the three mint leaves. Blend the tomato and cucumber pieces with 150 ml of cold water until smooth, and set aside.
Blend the pepper with the half onion and the garlic clove until you obtain a smooth mixture.
Once the two mixtures are combined, mix them and add the breadcrumbs, then season with vinegar, salt, pepper, oil, and mint. Refrigerate the gazpacho for at least 10 minutes.

Pour the quinoa and lentil soup into a shallow dish, top with the cold gazpacho and a drizzle of olive oil. Garnish with two mint leaves and serve.

Recipe by

Chef Marco Domenella