Super Green Gazpacho
Serves: 2-4
  • ½ cup pumpkin seeds - soaked overnight
  • 1 avocado - pitted and peeled
  • 1 green bell pepper - seeded and roughly chopped
  • 1 jalapeƱo or serrano pepper - seeded
  • 1-2 cloves of garlic - roughly chopped
  • ½ of a small white onion - roughly chopped
  • 4 baby/Persian cucumbers - roughly chopped
  • 1 packed cup basil and cilantro leaves, plus more for serving
  • juice from 1 lime
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon cayenne or chili pepper (optional)
  • sea salt - to taste
  • ½ cup purified water, plus more if needed
  • dairy-free plain yogurt - for serving
  1. Drain and rinse the pumpkin seeds very well. Combine all the ingredients, except the yogurt, in a high-speed blender. Blend on high until very smooth. Add more water if the soup seems too thick, until you achieve your desired consistency. Taste for salt and adjust if needed. Optionally, strain the soup through a fine mesh strainer. This makes it a bit smoother, but it's good either way.
  2. Transfer the soup to an airtight container and refrigerate for at least an hour, until it's well chilled. Serve, garnished with basil and cilantro, and topped with dollops of yogurt.
If you don't have time to chill the gazpacho, you can serve it with a few ice cubes per bowl, which will cool it down right away.
Recipe by Golubka Kitchen at