This g a z p a c h o is inspired by my time spent working for Chef Matthew Kenney on the opening of Plant Food + Wine Miami back in 2016. Green Gazpacho was a favorite lunch menu item… the cool, creamy soup is perfect for the heat of the summer.
Refined. Raw. Vegan. If you haven’t tried a cold soup before… well what are you waiting for?! HIGHLY RECOMMEND the garnishes too, as they bring pops of additional flavor, texture, and crunch.
I should also mention that this gazpacho is as EASY AS 1 , 2 , 3 ! All you need is a high speed blender and a fine mesh strainer to rock and roll. Blend, strain, garnish… & ENJOY!
Green Gazpacho
Ingredients
Tomato Water
- ~6 roma tomatoes
- 4 ounces filtered water
Green Gazpacho
- 1 1/2 cup tomato water
- 1 1/2 english cucumber
- 1 1/2 yellow bell pepper cored
- 3 celery stalks
- 2 avocado ripe, pits and skin removed
- 1 1/2 cup fresh spinach
- 6 tablespoons lime juice ~3 limes
- 1/4 cup avocado oil
- 1 teaspoon salt
- 1 1/2 cup ice
- 1 1/2 cup fresh cilantro
- radish as desired for garnish - I like to slice thin on a mandolin
- grape tomato as desired for garnish - cut in half or quartered
- english cucumber as desired for garnish - diced
- yellow bell pepper as desired for garnish - diced
- sprouts or microgreens as desired for garnish
Instructions
To make the tomato water:
-
Blend roma tomatoes with 4 ounces of water.
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Strain through a fine mesh strainer.
Green Gazpacho
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Blend all ingredients in a high speed blender.
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Strain through a fine mesh strainer.
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Garnish & ENJOY!
