Green Gazpacho

Serves 4

 
Green Gazpacho is a refreshing and delicious antioxidant powerhouse! It’s perfect on a hot day or anytime you need a nutritional pick me up!

What You’ll Need:

A Sharp Kitchen Knife

A Food Processor

Measuring Cups & Spoons

A Rubber Spatula

A Medium Sized Kitchen Bowl

Plastic Wrap

A Soup Ladle

4 Chilled Soup Bowls

Ingredients:

2 cups Avocado Puree (that’s about 4 medium sized Haas avocados)

1 8-inch Organic English Cucumber, Sliced

1/4 Cup Sliced Green Onions, White & Tender Green Parts

2 Tbsp Lemon Juice

2 Tbsp Lime juice

2 Cups Chopped Romaine, Packed

1 tsp Sea Salt

1/4 tsp White Pepper

Shakes of hot sauce to personal taste

About 1 1/2 – 2 Cups Cold Purified Water, as needed

2 Tbsp Fresh Herbs of Your Personal Choice

How To Put It Together:

1) To a food processor, add the avocado; puree it until smooth. Scoop the puree into a measuring cup; measure 2 cups then return it to the processor. Add the cucumber; process until combined. Add the green onions, lemon and lime juice; process, scraping down the sides of the processor bowl as needed. Add the chopped romaine, fresh herbs; process until combined. With the processor running, slowly pour in the water, sea salt, white pepper and hot sauce. Check for a ‘creamy’ consistency; add  more water as needed.
 
2) Pour gazpacho into a kitchen bowl, cover it with plastic wrap, laying the wrap right on the surface of the gazpacho, this will maintain it’s bright green color. Cool for about 4 hours or overnight. To serve: Ladle into into four chilled soup bowls. 3) Serve and enjoy! 

Nina’s Tasty Tip:

I like combining different herbs every time I make this soup –  mint and dill for freshness or basil for an Italian flair, oregano for a Mexican flair.

Nutrition:

• 204 Calories
• 3 grams of Protein
• 15 grams of Total Carbohydrates
• 3 grams of Sugar
• 9 grams of Fiber
• 17 grams of Total Fat
• 3 gram of Saturated Fat
• 0 grams of Trans Fat
• 0 mg of Cholesterol
• 595 mg of Sodium
• 76% RDA Vitamin K
• 46% RDA Vitamin A
• 42% RDA Vitamin C
• 33% RDA Folate
• 25% RDA Sodium
• 21% RDA Potassium
• 18% RDA Vitamin B6
• 18% RDA Pantothenic Acid
• 14% RDA Copper
• 13% RDA Magnesium
• 13% RDA Manganese
• 12% RDA Vitamin E
• 11% RDA Riboflavin
• 11% RDA Niacin
• Glycemic load: 3