It has been a steamy few days here on the east coast. Cool off with this super refreshing and, easy to make chilled soup - which also happens to be a clean and simple way to continue resetting for the summer season.
Gazpacho is traditionally a cold red soup made from summer tomatoes, cucumbers, and day old bread. This spin uses tons of green on green goodness, ensuring that you get your veggie fix. Green vegetables are loaded with Vitamins C and E, which are great for your skin and immune function, and contain high levels of antioxidants.
As a reminder, antioxidants are found in fruits, vegetables, nuts, seeds, spices, and herbs. They are a natural defense against damaging free radicals, which disrupt normal cell function and can be linked to numerous health problems such as asthma, cancer, and diabetes. Free radicals occur from UV exposure, pollution, stress, and certain foods. Antioxidants help fight free radicals by preventing them from forming or multiplying.
Spinach is a well known antioxidant and, lucky for you, this green gazpacho is fully loaded with this vegetable. Spinach also contains Vitamin A, great for eye sight and cancer prevention, as well as non-heme iron. Plant-based sources of iron are best absorbed when paired with Vitamin C which, in this recipe, come from spinach, fresh lime juice, and green bell peppers.
So sip this cold summertime soup knowing you are doing your body good!
- 2 celery sticks, chopped
- 2 small green bell peppers, deseeded and chopped
- 3 cucumbers, peeled and chopped
- 4 scallions, roughly chopped
- 1 fresh green chili, roughly chopped, seeds removed for less of a kick
- 1 garlic clove
- 2 tablespoons fresh lime juice
- 4 cups baby spinach
- 1/4 cup basil leaves
- 1/4 cup parsley
- 4 tablespoons sherry vinegar
- 1/4 cup olive oil
- 1 whole avocado, roughly chopped
- 1 1/2 cups filtered water
- 1/2 cup ice cubes
- 2 tsps salt
- a pinch of white pepper
Blend all of the ingredients together in a high-speed blender until smooth. Taste and adjust vinegar, salt, or herbs, if needed. Enjoy immediately or refrigerate for future eating. Garnish with torn fresh herbs, hemp seeds or toasted sesame seeds, a drizzle of oil and vinegar, if you wish.