Super Green Gazpacho
Ever tried gazpacho? This cold soup is refreshing to have during the warm season and the recipe below is packed full of nutrients!
The Recipe
1/2 cup pumpkin seeds, soaked overnight
1 avocado, pitted and peeled
1 green bell pepper, seeded and roughly chopped
1 jalapeño or serrano pepper, seeded
1-2 cloves of garlic, roughly chopped
½ of a small white onion - roughly chopped
4 baby/Persian cucumbers - roughly chopped
1 packed cup basil and cilantro leaves, plus more for serving
2 tsp nubeleaf Lime Juice powder
2 tablespoons white wine vinegar
¼ teaspoon cayenne or chili pepper (optional)
sea salt - to taste
½ cup purified water, plus more if needed
dairy-free plain yogurt - for serving
Directions:
Drain and rinse the pumpkin seeds very well. Combine all the ingredients, except the yogurt, in a high-speed blender. Blend on high until very smooth. Add more water if the soup seems too thick, until you achieve your desired consistency. Taste for salt and adjust if needed. Optionally, strain the soup through a fine mesh strainer. This makes it a bit smoother, but it's good either way.
Transfer the soup to an airtight container and refrigerate for at least an hour, until it's well chilled. Serve, garnished with basil and cilantro, and topped with dollops of yogurt.
Enjoy!
Based on a recipe by Golubka Kitchen. Original recipe can be found here.