Green Gazpacho

From Sylvia Fontaine, FeastingAtHome.com

Here’s a refreshing recipe for Green Gazpacho – a chilled raw soup, made with fresh garden ingredients that can be made in 15 minutes. A nourishing and delicious summer treat!  Allow 30-60 minutes of chilling time.

SERVINGS 4 (2c servings)

Ingredients

• 2 cups celery (alternatively, use 2 cups celery juice, omit water)

• 2 cups water

• 2 small-medium zucchini- rough chopped about 2 1/2 cups (save 1/2 cup, finely diced for garnish)

• 4 Turkish cucumbers- 3 cups rough chopped (save 1/2 cup for garnish, finely diced)

• 1 yellow bell pepper- remove stem and seeds, rough chop. Save 1/4 cup for garnish

• 1/4 cup onion- sliced

• 2 garlic cloves

• 1/2 cup parsley, packed

• 1/2 cup cilantro, packed

• handful greens- spinach or arugula

• 1/4–1/3 cup lemon juice (or lime juice)

• 1 tablespoon olive oil

• 1 1/4– 1 1/2 teaspoons salt

• 1 teaspoon coriande

• 1 teaspoon cumin

• 1/4 teaspoon cayenne

• Optional Garnishes: finely diced avocado, red onion, cucumber, zucchini, cilantro or parsley, microgreens, finishing salt, olive oil and Urfa biber

Directions

1. Blend celery and water to make celery juice. Strain.

2. Pour the strained celery juice back into the blender along with all the veggies (saving some for the garnish) herbs, onion, garlic and greens -blend until smooth.

3. Season the green gazpacho with the spices, lemon juice, olive oil, salt and cayenne. Blend again. Taste and adjust lemon and salt to taste.  If it tastes bland, it probably needs more of both. Pour into a jar and chill. The colder the better!

4. Finely chop cucumber, zucchini, bell pepper and avocado to use as garnish. You can also stir this into the chilling soup if you like. The smaller the dice the better here!

5. Serve the chilled gazpacho in cups or bowls.

6. Garnish with the finely chopped veggies and avocado, more herbs, a drizzle of olive oil, a sprinkle of finishing salt, cracked pepper and Urfa Biber Chili flakes.