Green Gazpacho
Ingredients
The soup base
-
2
cups
celery
-
2
cups
water
-
2
small-medium
zucchini
-
4
Turkish cucumbers
cucumbers
-
1
yellow
bell pepper
-
¼
cup
onion
-
2
cloves
garlic
-
½
cup
parsley
-
½
cup
cilantro
-
handful
greens (spinach or arugula)
-
¼–⅓
cup
lemon juice
-
1
tablespoon
olive oil
-
1¼–1½
teaspoons
salt
-
1
teaspoon
coriander
-
1
teaspoon
cumin
-
¼
teaspoon
cayenne
Optional garnishes
-
to taste
finely diced avocado
-
to taste
red onion
-
to taste
cucumber
-
to taste
zucchini
-
to taste
cilantro or parsley
-
to taste
microgreens
-
to taste
finishing salt
-
to taste
olive oil
-
to taste
Urfa biber
Instructions
- Blend celery and water to make celery juice, then strain it.
- Pour the strained celery juice back into the blender with all the veggies, herbs, onion, garlic, and greens, and blend until smooth.
- Season the mixture with spices, lemon juice, olive oil, salt, and cayenne. Blend again and adjust seasoning as needed. Chill the mixture.
- Finely chop additional cucumber, zucchini, bell pepper, and avocado for garnish or to stir into the soup.
- Serve the chilled gazpacho in cups or bowls, garnished with the finely chopped veggies and herbs, along with a drizzle of olive oil and finishing salt.
Nutrition Facts (estimated)
Servings
6 cups
Calories
100
Total fat
6.3g
Total carbohydrates
10.9g
Total protein
2.4g
Sodium
528.7mg
Cholesterol
0mg
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