There is nothing that shouts “summer” like a bowl of cold Gazpacho. One of the things I love about making Gazpacho, is that you can use whatever is fresh out of the garden, and mix it up. This is just one of the many Gazpacho recipes I make. This one includes avocados, and has a touch of cumin. Another version highlights the flavor of dill and parsley, and one of my favorites is the Gazpacho Watermelon Soup that uses mint and lemon for a big burst of flavor.
I hope you enjoy this as much as I do. Make it soon before the weather cools off.
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Green Gazpacho Soup
Ingredients:
- 4 cups green heirloom tomatoes, chopped
- 2 cucumbers, peeled, seeded, and diced
- 3 cloves garlic
- 1/2 cup fresh cilantro
- 1 small jalapeño
- 2 organic green peppers
- 2 ripe avocados (add extra virgin olive oil if the avocados aren’t ripe enough)
- 2 green onions, sliced, including green tops
- 2 limes, juiced
- 3 Tbs red wine vinegar
- 1 Tbs olive oil
- 1 cup water
- 1/2 tsp ground cumin
- 1/4 cup parsley
- 1/2 tsp salt, more to taste if desired
- white pepper to taste
- fresh cilantro, for garnish
Instructions:
- Pulse tomatoes, cucumbers, garlic, cilantro, jalapeno, and green peppers in a food processor until well blended.
- Add avocados and green onions and pulse some more.
- Add the fresh-squeezed lime juice, vinegar, olive oil, and water as well as cumin, parsley, and salt and pepper to taste. Blend.
- Garnish with cilantro and serve.
- 4 cups green heirloom tomatoes, chopped
- 2 cucumbers, peeled, seeded, and diced
- 3 cloves garlic
- ½ cup fresh cilantro
- 1 small jalapeño
- 2 organic green peppers
- 2 ripe avocados (add extra virgin olive oil if the avocados aren’t ripe enough)
- 2 green onions, sliced, including green tops
- 2 limes, juiced
- 3 Tbs red wine vinegar
- 1 Tbs olive oil
- 1 cup water
- ½ tsp ground cumin
- ¼ cup parsley
- ½ tsp salt, more to taste if desired
- white pepper to taste
- fresh cilantro, for garnish
- Pulse tomatoes, cucumbers, garlic, cilantro, jalapeno, and green peppers in a food processor until well blended.
- Add avocados and green onions and pulse some more.
- Add the fresh-squeezed lime juice, vinegar, olive oil, and water as well as cumin, parsley, and salt and pepper to taste. Blend.
- Garnish with cilantro and serve.
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