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Spicy green gazpacho

Serves 4


Scharfes grünes Gazpacho


  • 1 cucumber
  • 150 g frozen green peas
  • 1 garlic clove
  • 1 lime
  • 1 spicyjalapeno
  • 250 ml vegetable broth
  • Salt and pepper

Parsley & mint oil

  • 50 g parsley
  • 25 g mint
  • 75 g neutral vegetable oil


  • 12 small scallops
  • 3 thyme sprigs
  • 2 tbsp butter
  • 2 tbsp yoghurt


Place peas in a strainer and blanch with boiling water. Peel the cucumber and cut into bite-sized pieces. Peel the garlic and crush with a knife. Halve the jalapeno. Halve the lime and extract the juice. Combine all the ingredients, except for 2 tbsp of blanched peas, in the large to-go mixing container using the cross cutter and mix on automatic programme 1 until smooth and creamy. Season with the salt and pepper to taste. Place the gazpacho in the fridge for at least 60 minutes to cool.

In a small pot bring 500 ml of water to a boil. Blanch herbs for about 30 seconds and immediately shock in ice water. Strain through a sieve and press out all remaining water with a dry kitchen towel. Next, coarsely chop the leaves only and put them in the small mixing container. Add oil and close using the flat blade. Turn on automatic programme 3 and strain through a tea bag or cloth.

Heat up a pan and add 2 tbsp of neutral oil. Dab the scallops dry on another paper towel, season with salt and sear in the hot pan on each side for about 2 minutes until they turn a golden colour. Add the thyme, remaining peas and butter to the pan, give it a good stir and toss with aromatized butter. Remove the pan from the stove.

Transfer the cold gazpacho to 4 bowls or plates, drizzle with a bit of yoghurt and herb oil, add the scallops to each portion and serve with crispy garlic bread.