Green Gazpacho
When it’s too hot to cook, here is a surprising and delicious gazpacho that uses no tomatoes.
July 25, 2010
Have you been wanting to go green? This simple soup recipe might be the tastiest way of all time to accomplish your eco-friendly goals. If you don’t care for cilantro, fresh basil will give this a lovely, pesto-ish flavor, while keeping the soup fresh and green. This recipe is adapted from “White Gazpacho” in A Taste of Heaven and Earth by Bettina Vitell.
Serves 4 to 6
What you need:
- 4 large cucumbers, peeled and seeds removed, chopped into large pieces
- 2 ripe avocados, halved, pitted, and scooped out
- 3 medium garlic cloves
- 2 medium green bell peppers, seeds and ribs removed, chopped in large pieces
- 4 green onions, chopped in large pieces
- 2 cups water
- Juice of 1 1/2 lemons
- 1/3 small bunch of cilantro, cleaned
- Freshly ground black pepper, a pinch of cayenne pepper, and paprika
What you do:
- Set aside a few sprigs of the cilantro for garnish. Put the cucumber, avocado, garlic, peppers and onions in a food processor. Blend until creamy, adding water a little at a time to desired consistency. Add lemon juice, cilantro, salt, pepper, and cayenne to taste. Serve with paprika sprinkled on top and cilantro for garnish. If using a blender rather than a food processor, add the cucumbers slowly at first, blending as you go, so there’s a liquid base for the other ingredients.
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