Makes: 4 cups
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
Soup can be cold, too
Eating your greens has never been so good. This zesty green gazpacho soup is a refreshing and flavorful way to cool down on a hot day, enjoy as a light lunch or dinner, or even as a refreshing appetizer.
Ingredients
2 English cucumbers, roughly chopped
2 celery stalks, roughly chopped
2 cups baby spinach
1 green bell pepper, seeds removed and roughly chopped
½ avocado, pit and peel removed (use the remaining half for topping or other use)
2 garlic cloves, peeled
½ cup loosely packed fresh parsley leaves
½ cup water
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup yogurt or sour cream for topping, optional
Additional cucumber slices, for topping
Instructions
Place cucumbers, celery, spinach, bell pepper, avocado, garlic, parsley, water, olive oil, lemon juice, vinegar, salt, and ground black pepper in the jar of a blender. Blend until smooth. Taste and adjust seasoning as needed.
Chill until ready to serve. Top each bowl with a tablespoon of yogurt or sour cream, cucumber slices, a drizzle of olive oil, and extra ground black pepper.
Nutrition Information
For 1 cup topped with 1 tablespoon whole milk yogurt
Calories: 154
Fat: 11 grams
Saturated Fat: 2 grams
Cholesterol: 2 milligrams
Sodium: 575 milligrams
Carbohydrate: 12 grams
Fiber: 3.5 grams
Sugar: 4 grams
Added Sugar: 0 grams
Protein: 4 grams
