Many blended vegetable soups can be served hot or chilled. An easy to prepare summer soup is gazpacho. A traditional (red) gazpacho is a finely chopped mix of tomato, cucumbers and is sometimes thickened with breadcrumbs or day-old bread. But, by adjusting the recipe, gazpacho can be both a soup and a raw “blended salad” all-in-one. The green gazpacho that we bring to farmers’ markets has cucumber, tomatillo, parsley, green pepper and onion blended with fresh lemon juice, extra virgin olive oil and cilantro.
To add more greens, use dandelion, kale and spinach.
For more body and creaminess, add some coconut milk or avocado.
For a more spicy kick, add peppery watercress, sprouts, or fresh nasturtium leaves!
Garnish with chopped vegetables such as peppers, tomatoes, shallots, fresh herbs.
Tonight’s Meatless Monday Dinner:
Green Cucumber Gazpacho
Artichoke Tart with English Peas and Turnip Tops
Fresh Strawberries
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