Green Gazpacho
Prep Time 10 minutes
Total Time 10 minutes
Servings2
Ingredients
- 1 organic cucumber chopped (about 3 cups chopped)
- 2 organic celery stalk chopped
- 2 cups baby spinach optional
- 2 cups fresh basil leaves
- 1 lime juice only, 2 Tbsp
- 2 tsp. extra-virgin olive oil
- ½ cup fennel chopped
- 1 cup water
- ¼ cup coconut milk (can) or cream*
- ¼ tsp. unrefined salt (real, pink, or Celtic salt) or to taste
Garnish (optional)
Instructions
- Place all ingredients in a blender, and blend until smooth. Salt to taste. You can serve as is, but for a colder, more refreshing soup chill for at least 2 hours.
- When ready to serve, divide into two bowls. If desired, garnish with your preferred toppings.
Recipe Notes
*For the creamiest texture, use the cream on the top of a chilled can of coconut milk.
VARIATIONS
You can add a little heat, by adding 1-2 tsp. chopped jalapeno.
You can make the soup heartier and more filling by adding a cup on white beans, like cannellini or navy beans.
VARIATIONS
You can add a little heat, by adding 1-2 tsp. chopped jalapeno.
You can make the soup heartier and more filling by adding a cup on white beans, like cannellini or navy beans.
Did you make this recipe?
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