This green gazpacho ain’t your mama’s chicken noodle soup. It is, however, nourishing, delicious, and it might just become your next summer comfort dish!
This is recipe 3 of 3 from my latest collaboration with food stylist Stephanie Greenwood and was inspired by foodandwine.com . To see more of her work, check out her instagram: @stephaniegreenwood_foodstylist
Cold Soup?!
Yes, this soup is cold. And yes, it’s perfect that way. Have you ever tried juicing? I understand the benefits, but I’m a firm believer in eating my food. This green Gazpacho sort of reminds me of that, with the added benefit of being designed to satisfy and fulfill. If you’ve never had a gazpacho, you have to drop all your preconceived ideas of what a soup is supposed to be, and open your mind for a new experience. Expect bright fresh flavors that will revive you in a whole new way. Unlike a heavy bowl of loaded baked potato soup, which, believe me has a very special place in my heart, this meal will quench your appetite without demanding a nap afterwards.
Green Gazpacho, a Cold Soup to Sooth the Soul
- Total Time: 1 hour 15 minutes
- Yield: 4–6 Servings 1x
Description
Refresh your body and soul with this green gazpacho recipe. Heavy on fresh Veggies, you’ll feel satisfied, and energized.
Ingredients
- 2 English Cucumbers
- 2 Cloves Garlic, smashed
- 1 Large Avocado
- 1 Lemon, zest and juice
- 1/2 Cup of Carrot Greens
- 3 Tbsp Red Wine Vinegar
- 1 Serrano Pepper, seeded
- 1/4 Cup Water
- Basil, to taste
- Tarragon, to taste
- Salt, to taste
Instructions
- Add all ingredients into blender, and blend until smooth
- Chill for at least 1 hour
- Garnish as you please!
Notes
For the garnish, it’s nice to use fresh ingredients from the recipe. They help add texture, and reinforce the flavor. Serving with a nice crusty bread is always a great idea!
- Prep Time: 01:15
- Cook Time: 00:00
- Category: Soup
- Cuisine: Spanish American
May your dreams be happy, and your soup be cold!
If you enjoyed this, like and let us know in the comments! Check out these other recipes from the latest day in studio with Stephanie: Roasted Grape Galette with Honey Wiskey Glaze, Cherry Pistachio Yogurt Popsicles.
