Super Green Gazpacho
Ingredients
Instructions
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1Drain 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.
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2Transfer 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.
Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothies have become my main source of fuel over the past week or so. Gazpacho and/or other chilled and pureed summer soups are basically like savory smoothies, so they fit right in!
This green gazpacho recipe is such a favorite. I make variations on it all season long, always with the intention of fitting all of the green summer goodness into the blender. The result is such feel-good food that offers the best relief from the heat.
This gazpacho is packed with produce, which on its own would make for a lovely, light soup. Here, the produce is accompanied by pumpkin seeds to make the gazpacho more complete and satisfying. When whirled up in the blender, the pumpkin seeds turn into a pumpkin seed milk, which contributes to the fat content and overall creaminess of the soup. Hope you’ll give this a try one day this summer :)
- ½ cup pumpkin seeds - soaked overnight
- 1 avocado - pitted and peeled
- 1 green bell pepper - seeded and roughly chopped
- 1 jalapeño 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
- 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.
- 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.
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