Cold Green Soup!

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 !

Ingredients 

1 large tomato

2 small cucumbers

1 avocado

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

Method

1. 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
2. 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
3. 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
4. You can chop up one of the basil leaves & add it to the ingredients to garnish the bowl…
5. Put the remaining tomato, cucumbers, avocado & basil leaves into the bowl of your food processor or into a blender
6. Add the spinach leaves to the food processor bowl
7. Cut the celery into chunks & add this to the food processor
8. Add the remaining ingredients..the garlic, red wine vinegar, honey & ice cubes
9. Process this until smooth.
10. 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!
11. Season with salt & pepper
12. 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
13. 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!
14. Garnish with the chopped tomato, cucumber, avocado & basil to serve

Enjoy!