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July 29, 2013

Creamy Green Gazpacho

Eat Your Vegetables by Joe Yonan

  • Bite-sized chunks of veggies top this cool, summery delight. Matt Armendariz ©2013

Serves 1

1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2 jalapeño (optional)
3/4 cup (170g) lightly packed watercress or baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 tablespoon red wine vinegar (or more to taste)
1 tablespoon agave syrup
2 ice cubes
Filtered water (optional)
Kosher or sea salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for the garnish.

Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces.

Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil, as well as the watercress or spinach, celery, garlic, red wine vinegar, agave syrup, and ice cubes in a blender or food processor; puree until smooth. Add 1/4 cup (60ml) or more water to thin the mixture, if necessary.

Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition.

Refrigerate until cold. To serve, pour the soup into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

Variation reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.


All figures are for the entire recipe (1 serving).

Calories: 299
Fat: 20 g 
Carbs: 31 g
Fiber: 8 g
Protein: 4 g
Sodium: 613 mg