Herby Courgette Arla LactoFREE Cream Cheese Bagel

Name: Herby Courgette Arla LactoFREE Cream Cheese Bagel
Prep time: 20 min
Yield: 4 servings
Ingredients: 2 red peppers, deseeded and roughly chopped; 1 cucumber, roughly chopped; 600 g vine tomatoes, roughly chopped; Small bunch mint, leaves picked; ½ red chilli, deseeded and roughly chopped; 2 garlic cloves, peeled (optional); 60 ml extra virgin olive oil, plus extra for drizzling; 3 tbsp sherry vinegar; 4 tbsp Arla® LactoFREE Whipping and cooking cream; 3 courgettes, sliced into ribbons; 1 tbsp olive oil; 2 tsp honey; 1 tbsp white wine vinegar; 1 tbsp coriander seeds, toasted and crushed; Small bunch fresh basil, finely chopped; Small bunch dill, finely chopped; 200 g Arla® LactoFREE Cream cheese; 8 gherkins, finely chopped, plus 2 tbsp of brine; 4 bagels (can be gluten-free), halved and toasted; 80 g salads leaves

Does it get more classic than a cream cheese bagel? If you’re someone who finds them uninspiring rather than mouth-watering, this recipe is here to change your mind. We’ve put a nutritious and tasty twist on this ultimate brunch dish by adding some delicious fillings and serving it with a fresh homemade gazpacho. And the best bit? The entire recipe is lactose-free thanks to our Arla LactoFREE Whipping & Cooking Cream and Arla LactoFREE Soft Cheese

Ingredients

For the Gazpacho

Red peppers, deseeded and roughly chopped	2
Cucumber, roughly chopped	1
Vine tomatoes, roughly chopped	600 g
Small bunch mint, leaves picked
Red chilli, deseeded and roughly chopped	½
Garlic cloves, peeled (optional)	2
Extra virgin olive oil, plus extra for drizzling	60 ml
Sherry vinegar	3 tbsp
Arla® LactoFREE Whipping and cooking cream	4 tbsp

For the bagels

Courgettes, sliced into ribbons	3
Olive oil	1 tbsp
Honey	2 tsp
White wine vinegar	1 tbsp
Coriander seeds, toasted and crushed	1 tbsp
Small bunch fresh basil, finely chopped
Small bunch dill, finely chopped
Arla® LactoFREE Cream cheese	200 g
Gherkins, finely chopped, plus 2 tbsp of brine	8
Bagels (can be gluten-free), halved and toasted	4
Salads leaves	80 g

Instructions

Method

Reserve a tablespoon of the chopped cucumber and tomatoes and a few herbs for garnish (keep these in the fridge), then place the remaining ingredients in a food processor and blitz until smooth.
Season to taste, then transfer to a large bowl or jug and refrigerate until thoroughly chilled.
To make the bagels, brush the courgette ribbons with olive oil and grill for 5 minutes on each side, or until charred and soft. Toss in a bowl with the honey, white wine vinegar, coriander seeds and ⅓ of both herbs. Season well and set aside.
Combine Arla LactoFREE Soft Cheese with the remaining herbs and chopped cornichons and brine and season to taste.
Spoon a dollop of the soft cheese on the bottom half of a bagel, followed by the grilled courgettes and handful of salad leaves. Place the top half of the bagel on with a gentle squeeze and repeat.
Pour the chilled soup into bowls and top with the reserved garnishes. Drizzle with Arla LactoFREE Whipping & Cooking Cream and serve alongside the bagels for dipping.