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