We like a cold soup in the summer & Gazpacho!! is our usual go-to..
I saw this recipe for Creamy Green Gazpacho in an email from epicurious. The recipe was for one person, so I doubled it & actually got enough for 2 reasonable sized soup bowls..if you want a big bowl, then doubling the recipe will be for 2.
This was really quick to pull together.. I made it about an hour before we ate it & I put it in the refrigerator so it was nicely chilled.
My son tasted it & said it was like a smoothly because it was slightly sweet. There is some honey added to it. If you want to make this vegan, & you don’t use honey, try it without but if you want o add some sweetness maybe try a bit of maple syrup..using 1 tbsp at first then adjust the sweetness according to your taste.
Here is the recipe… I changed a bit & doubled it… check out the original recipe with the link above to make enough for one person …or increase the ingredients to make more if you want !
1 large tomato
2 small cucumbers
6 large basil leaves
1 1/2 cups spinach leaves, packed lightly
2 celery stalks
1 clove of garlic, crushed
2 tbsp red wine vinegar
2 tbsp honey
4 ice cubes
water if needed to thin the soup….I did not need any
salt & pepper
- Core & cut the tomato into chunks & reserve some to garnish the bowl..cut this bit of tomato into small pieces & put it into a bowl & set aside
- Cut the cucumbers into chunks & reserve some to garnish the bowl, cut this bit of cucumber into small pieces & add to the bit of tomato you have set aside to garnish the bowl with
- Cut the flesh of the avocado into chunks…again reserving some to garnish the bowl, chop into small pieces add to the tomato/cucumber & set aside
- You can chop up one of the basil leaves & add it to the ingredients to garnish the bowl…
- Put the remaining tomato, cucumbers, avocado & basil leaves into the bowl of your food processor or into a blender
- Add the spinach leaves to the food processor bowl
- Cut the celery into chunks & add this to the food processor
- Add the remaining ingredients..the garlic, red wine vinegar, honey & ice cubes
- Process this until smooth.
- IF it is too thick for you, you can add some water…start with 1/4 cup & go from there adding more as need to your liking. ***the soup I made did not need any water added to it..it was nice & smooth & just the right texture for us!
- Season with salt & pepper
- The original recipe calls for jalapeño to be added to the soup, but I do not like too spicy food so if you want to add some ‘heat’ you can put some of your favorite hot sauce
- I am sure that adding the ice cubes is to chill this so you can eat it right away…if you want it colder ( which I did) ..put the soup into a bowl, cover & chill until ready to eat!
- Garnish with the chopped tomato, cucumber, avocado & basil to serve