My delicious and easy green gazpacho recipe is the perfect cold soup for summer.
Ingredients
- 4-6 medium green tomatoes (about 2 lbs.), roughly chopped (be sure to use green tomatoes, and not unripe ones)
- 1 small cucumber, seeded and roughly chopped
- ½ green bell pepper, roughly chopped
- ½ small white onion, roughly chopped
- 1 small garlic cloves
- ½ medium avocado (make sure it is ripe)
- ½ cup parsley, chopped
- ¼ cup mint, chopped
- Salt to taste (start with a big pinch)
- 2 teaspoons sherry vinegar (you can adjust at the end if you like more)
- 1 tablespoon of fresh lemon juice (to prevent browning)
- ½ cup extra virgin olive oil
- ¼ cup spinach (optional - but this will enhance the gazpacho's green color)
Instructions
- Add the vegetables to your blender (except for the avocado and herbs)
- Add the tablespoon of lemon juice
- Pulse and then blend on high speed for a few minutes until completely pureed
- Add the avocado, herbs, salt, and sherry vinegar and blend
- While blending on low speed, slowly add the olive oil
- Add the spinach for a punch of green color (optional)
- Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
- Enjoy!
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