Green Gazpacho

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Want a smoothie but make it lunch?! You can have it all! Enter this light and refreshing green gazpacho, one of my favorite recipes to make for spring and summer. Think of it as a drinkable soup, but more savory than your breakfast smoothie. I love the tart and refreshing bite of acid from the vinegar and shallot, combined with the cooling hydration of cucumbers and green grapes. If you’re looking to add more protein, add greek yoghurt or cottage cheese to the recipe for a thicker texture that’s also a delicious way to make it a more complete meal.

Cool Tips:

• Put in a bowl and top with roasted almonds, pepitas and cilantro to add some crunch.

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PREP 5 minutes
SERVING 1

COOK Blender
Vegetarian, Gluten-Free

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Ingredients

• 1.5 cups of cold green grapes

• 1.5 cold english cucumbers

• 1/2 cup spinach or arugula

• 1/2 of a shallot or 2 cloves of raw garlic

• 1/4 cup olive oil

• 1 tsp of salt

• 1 tsp of black pepper

• 1/4 cup of white wine or sherry vinegar

• 1 handful of pepitas

• 1 squeeze of lemon

• Optional greek yoghurt or cottage cheese for more protein

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Instructions

1. Combine ingredients in blender

2. Run at low speed then slowly increase speed to maximum. Run at max speed for at least 30 seconds.

3. Pour into cup to drink, or bowl to eat.

4. My favorite way to eat is in a bowl with a drizzle of olive oil or yoghurt, cracked black pepper, and a sprinkle of pepitas.

5. Enjoy!

Note: Feel free to play around with different combos. You can sub almonds or hazelnuts in for pepitas, add cilantro or avocado to taste, I’ve even added raw broccoli for an even stronger punch of green. Have fun!