I've been craving more and more fresh veggies these last few weeks. I know it's in part due to the cloud of smoke we've been living in. I also know it's a subconscious realisation that soon these fresh veggies won't be at my fingertips.
Salads are my typical meal when I'm craving something fresh. Yet on days when it's too warm, or I'm feeling too impatient to make a dressing, I turned to gazpachos, especially green gazpacho. While they might seem a little '80's inspired, chilled soups aren't really that far removed from a smoothie, especially these low sugar ones that are popular at the moment.
Instead of zucchini, cauliflower, and bone broth, this version relies on more common green-juice and smoothie ingredients like lemon, mint, avocado, and cucumber. Topped with whatever seeds and fresh veggies you have, this soup can be thought of this as the savoury smoothie bowl of your dreams.
- English cucumbers
- Lemon juice
- Olive oil
- Sea salt
Now can we talk about how easy this green gazpacho is to make? Just like a smoothie, everything gets tossed into the blender which means no dicing, sautéing, or simmering. Just a simple biltz and you’re done. A full recipe of this soup can be kept in the fridge for a couple of days.
This makes it a great easy-to-grab lunch, or one you can pack in a jar wherever you go. Served in little bowls it’s a great starter for a backyard barbecue, or serve it in little cucumber cups for a zero waste party appetizer.
- 1 avocado
- 2 long English cucumbers
- 3 tbsp. lemon juice
- ⅓ cup loosely packed mint
- ⅓ cup loosely packed cilantro
- 3 tbsp. olive oil
- 1 clove garlic
- ¾ tsp. sea salt
- ½ tsp. chopped jalapeno
- ¾ -1 cup water
- Avocado, microgreens, seeds, dukkah, radishes, thinly sliced beets or cucumbers, olive oil, chili flakes to garnish
- Place everything in a high-speed blender and puree until smooth. Add more water if you're wanting a thinner soup. Taste and adjust seasoning as needed. Chill before serving and garnish as desired.