GREEN GAZPACHO (Cold Spanish Soup)
2 large avocados (sometimes I use 3)- 1 cucumber (remove most the skin)
- 1 stalk of celery (cut off all leaves and bottom, get rid of the light pieces in the middle)
- 1 bunch green onion (cut a few inches off the top of the darker green part and discard)
- 1/4C cilantro
- 1/4C parsley
- 1 clove garlic
- 1-2 jalapenos (adjust based on preference)
- 1/4C water
- Juice from 3 limes
- 2 TSP salt
- 1 TSP white pepper
2 large avocados (sometimes I use 3) Topping:
- 1/4C plain Greek yogurt
- Crushed walnuts (or)
- Pumpkin seeds
- Chopped scallions
- Drizzle olive oil
- Squeeze of lime
Chop all vegetables and combine them in a blender. Add water to help break down all the ingredients, at the same time add the lime juice, salt and pepper, continue to blend. Once the gazpacho is a creamy soup consistency its ready to serve. Top (to your preference) with plain Greek yogurt, nuts, scallions and a drizzle of lime & olive oil.
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