Green Gazpacho
The weather has been so opressive, just so hot and humid. As a matter of fact it has been to hot to cook. This could be the solution.
2 cups celery (alternatively, use 2 cups celery juice, omit water)
2 cups water
2 small-medium zucchini- rough chopped (save 1/2 cup, finely diced for garnish)
4 Turkish cucumbers- rough chopped (save one 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 coriander
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
2 cups water
2 small-medium zucchini- rough chopped (save 1/2 cup, finely diced for garnish)
4 Turkish cucumbers- rough chopped (save one 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 coriander
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:
Blend celery and water to make celery juice. Strain.
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.
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!
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!
Serve the chilled gazpacho in cups or bowls. 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.
Notes:
Yes, we are using raw zucchini here, and when cut very finely, adds a nice texture. The key here is, to cut the zucchini small– no bigger than a 1/4 inch dice, and smaller if possible.
Feel free to add a swirl of plain yogurt for extra richness.
Gazpacho will keep 4 days in the fridge.
Notes:
Yes, we are using raw zucchini here, and when cut very finely, adds a nice texture. The key here is, to cut the zucchini small– no bigger than a 1/4 inch dice, and smaller if possible.
Feel free to add a swirl of plain yogurt for extra richness.
Gazpacho will keep 4 days in the fridge.
Prep Time:15 Total Time:15 minutes Yield:6 cups
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